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Category: Vegetable
Prep Time: Cook Time: Total Time:
Ingredients
1/4 C. extra-virgin olive oil
1/2 tsp. red pepper flakes
2 tsp. coarse kosher salt
1/4 tsp. freshly grated black pepper
1 medium red onion, peeled, stem ends removed, quartered, sliced thin
6 large cloves garlic, peeled, sliced thin
6 medium tomatoes, cored, seeded, roughly chopped
2 6-inch zucchini, stem ends removed, halved lengthwise, cut into 1/4-inch slices
2 6-inch yellow summer squash, stem ends removed, halved lengthwise, cut into 1/4-inch slices
1/2 cup pitted Nicoise olives, chopped
2 Tbs. herbes de Provence
2 Tbs. country-style Dijon mustard
1/2 C. red wine
Directions
Heat oil in a deep-sided 10-inch skillet over medium-high heat. Add red pepper flakes, 1 tsp. salt, black pepper and onion; cook, stirring frequently, for 10 minutes until onion is caramelized. Stir in garlic, and cook for 1 minute.
Add tomatoes, and cook for 2 minutes, stirring occasionally. Add remaining tsp. of salt, zucchini and squash; cook for 5 minutes, stirring occasionally. Add olives, herbes de Provence, mustard and wine; bring to a boil, cover, and cook over medium heat for 15 minutes. Stir, re-cover, and cook for 10 more minutes until vegetables are very tender and only a small amount of liquid remains.
6 servings
Ratatouille can be served hot, or refrigerated and served cold. It is best if prepared one day ahead of serving.
Herbs de Provence
Ingredients:
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves
Mix together all of the ingredients and store in a tightly sealed container.
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Ratatouille de Provence
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Category: Vegetable
Prep Time: Cook Time: Total Time:
Ingredients
1/4 C. extra-virgin olive oil
1/2 tsp. red pepper flakes
2 tsp. coarse kosher salt
1/4 tsp. freshly grated black pepper
1 medium red onion, peeled, stem ends removed, quartered, sliced thin
6 large cloves garlic, peeled, sliced thin
6 medium tomatoes, cored, seeded, roughly chopped
2 6-inch zucchini, stem ends removed, halved lengthwise, cut into 1/4-inch slices
2 6-inch yellow summer squash, stem ends removed, halved lengthwise, cut into 1/4-inch slices
1/2 cup pitted Nicoise olives, chopped
2 Tbs. herbes de Provence
2 Tbs. country-style Dijon mustard
1/2 C. red wine
Directions
Heat oil in a deep-sided 10-inch skillet over medium-high heat. Add red pepper flakes, 1 tsp. salt, black pepper and onion; cook, stirring frequently, for 10 minutes until onion is caramelized. Stir in garlic, and cook for 1 minute.
Add tomatoes, and cook for 2 minutes, stirring occasionally. Add remaining tsp. of salt, zucchini and squash; cook for 5 minutes, stirring occasionally. Add olives, herbes de Provence, mustard and wine; bring to a boil, cover, and cook over medium heat for 15 minutes. Stir, re-cover, and cook for 10 more minutes until vegetables are very tender and only a small amount of liquid remains.
6 servings
Ratatouille can be served hot, or refrigerated and served cold. It is best if prepared one day ahead of serving.
Herbs de Provence
Ingredients:
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves
Mix together all of the ingredients and store in a tightly sealed container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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