HARVEST RATATOUILLE FOR TWO
2 tablespoons olive or vegetable oil
1 small red or green bell pepper, coarsely chopped
1/2 cup chopped onion
1 garlic clove, minced
1 1/2 cups diced eggplant
1 cup diced zucchini
1 cup diced yellow summer squash
1 medium tomato, chopped
1 tablespoon chopped fresh Italian parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill weed
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Heat oil in medium skillet or wok over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir 2 to 3 minutes or until crisp-tender.
Stir in eggplant, zucchini and summer squash; cook and stir 5 to 7 minutes or until crisp-tender.
Stir in all remaining ingredients except Parmesan cheese; cook until thoroughly heated. Sprinkle with Parmesan cheese.
Menu Suggestion:
Serve this colorful blend of vegetables with plenty of crusty bread; for a heartier meal, spoon it over hot cooked linguine or fettuccine.
Makes 2 servings (1 3/4 cups each)
From: Recipelink.com
Source: Recipe booklet: Stir-Fries Cookbook, Pillsbury Classic Cookbooks #198, August 1997
2 tablespoons olive or vegetable oil
1 small red or green bell pepper, coarsely chopped
1/2 cup chopped onion
1 garlic clove, minced
1 1/2 cups diced eggplant
1 cup diced zucchini
1 cup diced yellow summer squash
1 medium tomato, chopped
1 tablespoon chopped fresh Italian parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill weed
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Heat oil in medium skillet or wok over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir 2 to 3 minutes or until crisp-tender.
Stir in eggplant, zucchini and summer squash; cook and stir 5 to 7 minutes or until crisp-tender.
Stir in all remaining ingredients except Parmesan cheese; cook until thoroughly heated. Sprinkle with Parmesan cheese.
Menu Suggestion:
Serve this colorful blend of vegetables with plenty of crusty bread; for a heartier meal, spoon it over hot cooked linguine or fettuccine.
Makes 2 servings (1 3/4 cups each)
From: Recipelink.com
Source: Recipe booklet: Stir-Fries Cookbook, Pillsbury Classic Cookbooks #198, August 1997
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Classic Ratatouille (Julia Child, 1970)
- Corn and Chive Pudding (blender)
- Mexican Corn Saute (using chili powder)
- Broccoli Casserole (using cream of mushroom soup)
- Roasted Marinated Peppers
- Vegetable Grilling Guide (preparation and grilling time)
- Spinach in Sour Cream (Sealtest, 1940)
- Green Beans with Frizzled Country Ham and Gruyere
- Lemon and Herb Mushrooms (boiled, then marinated)
- Grilled Stuffed Zucchini (using garbanzo beans)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute