Post by rainbowshy on Nov 4, 2012 22:20:35 GMT -5
This is a recipe I love - it's tasty and super healthy.
Instead of adding all the spices/herbs individually you can also use a mix called Herbs De Provence.
I've put all the ingredients in a slow cooker and made it for work potlucks (and get requests for it when one is coming up) - it's pretty delicious.
That being said I'm not sure it's a "true" ratatouille but that's what I call it. And it's not like the fancy one the rats made in the movie - it's much more like a stew.
Ratatouille
Vegetable Stew
1/3 cup olive oil (or canola oil)
5 cloves garlic, smashed
1 onion, sliced
1 dried bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried savory, crumbled
1/4 teaspoon fennel seeds
1/8 teaspoon ground coriander seeds
1 small yellow squash
1 small zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small eggplant cut into 1-inch pieces (if you want, I don't like eggplant much and often omit it)
3/4 pound cherry tomatoes
Kosher salt and freshly ground black pepper (If Desired)
Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, savory, fennel seeds and ground coriander and cook, stirring, until soft and fragrant.
Add the zucchini, squash, eggplant, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.
To make in the crock pot: Cook onions as directed above, put in the crock pot with the other ingredients and cook on high for about 4-5 hours depending on crock pot and temperature of vegetables (If they’ve been in the fridge, they will need longer to heat up).
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
Ratatouille is usually served over rice, but couscous can also be used, you can serve it with bread on the side, or it’s just as good plain.
Makes about 4 servings.
Instead of adding all the spices/herbs individually you can also use a mix called Herbs De Provence.
I've put all the ingredients in a slow cooker and made it for work potlucks (and get requests for it when one is coming up) - it's pretty delicious.
That being said I'm not sure it's a "true" ratatouille but that's what I call it. And it's not like the fancy one the rats made in the movie - it's much more like a stew.
Ratatouille
Vegetable Stew
1/3 cup olive oil (or canola oil)
5 cloves garlic, smashed
1 onion, sliced
1 dried bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried savory, crumbled
1/4 teaspoon fennel seeds
1/8 teaspoon ground coriander seeds
1 small yellow squash
1 small zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small eggplant cut into 1-inch pieces (if you want, I don't like eggplant much and often omit it)
3/4 pound cherry tomatoes
Kosher salt and freshly ground black pepper (If Desired)
Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, savory, fennel seeds and ground coriander and cook, stirring, until soft and fragrant.
Add the zucchini, squash, eggplant, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.
To make in the crock pot: Cook onions as directed above, put in the crock pot with the other ingredients and cook on high for about 4-5 hours depending on crock pot and temperature of vegetables (If they’ve been in the fridge, they will need longer to heat up).
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
Ratatouille is usually served over rice, but couscous can also be used, you can serve it with bread on the side, or it’s just as good plain.
Makes about 4 servings.
