CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Ratatouille de Provence

pat's
recipe box


Printview my recipes
this recipe viewed 31 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


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.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Herbs De Provence
   by sgre52160



2 tablespoons dried savory 2 tablespoons dried rosemary 2 tablespoons dried thyme 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons dried marjoram 2 tablespoons dried fen




Herbes De Provence Spice Mix
   by sgre52160



3 tbsp dried marjoram, thyme and savory 1 tsp dried basil and rosemary 1/2 tsp dried sage and fennel seeds Combine and store in a jar. Use to season chicken, vegetables and meat.




Potato Gratin With Gruyere And Herbes De Provence
   by sgre52160



2 tbsp olive oil 2/3 cup thinly sliced shallots 4 large garlic cloves, minced 1 cup canned chicken broth 1 cup dry white wine 2 tsp Herbes de Provence with lavender 1 1/4 cups heavy cream




Meatballs With Herbes De Provence In A Mushroom Cream Sauce
   by sgre52160



1 lb. lean ground beef 1/4 c. minced chopped onions 1 garlic clove, minced 1/3 c. plain dry breadcrumbs 1 large egg, beaten 1 tsp. herbes de Provence or Provençal herbs 1 Tbsp. Worcestershire s




Turkey With Herbes De Provence And Citrus - Giada De Laurentiis
   by sgre52160



1 (14 to 15-pound) turkey, neck and giblets reserved 1 orange, cut into wedges 1 lemon, cut into wedges 1 onion, cut into wedges 6 fresh rosemary sprigs 6 fresh sage sprigs 6 fresh oregano





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.