Rosemary, Peas, Lemon Chicken
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Ratatouille – A French tradition
- 1 hr total
- 30 mins prep
- 30 mins cook
- serves 6
IntroductionSkip To The Recipe
Lots of vegetables and fruits on special and what a perfect opportunity to prepare a ratatouille. A medley of eggplant, zucchini, tomatoes and bell peppers, all of course blended with wine. Yummy!!
The original ratatouille requires green bell peppers. This is one vegetable that I am not thrilled to eat, therefore I substitute it with yellow and red bell peppers and really enjoyed the combination. Make sure that you correct the seasoning if using yellow or red peppers as they are a bit on the sweeter side. I used red wine because I did not have white wine on hand, but either is just fine.
Ratatouille is a perfect side dish to any fish , meat or chicken. We had pan seared chicken tights alongside.
We also had a fresh fruit with Chantilly. My little guy is not too fond of whipping cream, but Chantilly he loves it. Maybe is the powder sugar and the vanilla that gives it a different flavor… What I loved is that he asked for seconds of fruits and I am thrilled.
To take advantage of the savings, please click to the highlighted ingredient and you will be linked directly to the savings page.
To all have a fantastic week end.
Nutrition Facts
Ratatouille - A French tradition
Amount Per Serving
Calories 255
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 31mg1%
Potassium 1314mg38%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 18g20%
Protein 5g10%
Vitamin A 7795IU156%
Vitamin C 306.4mg371%
Calcium 64mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Ratatouille - A French tradition
- 1 hr total
- 30 mins prep
- 30 mins cook
- serves 6
Ingredients
-
2 sliced and scored on both sides eggplant
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4 to 6 zucchini
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3 to 6 tablespoons olive oil
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2 peeled and thinly sliced yellow onion
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10 small red - orange bell peppers
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1 large minced garlic clove
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2 pound ripe, peeled and quartered tomatoes
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2 teaspoons chopped basil
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1/2 cup red wine
Instructions
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Lightly salt the eggplant slices and place on paper towel to drain for about 30 minutes. Rinse and pat dry.
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Slice the zucchini thickly and set them aside.
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Pour 3 tablespoons of the olive oil into a large frying pan and when hot, lightly brown the onions, peppers and zucchini slices.
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Remove the vegetables to a casserole and add the eggplant slices to the frying pan or saucepan.
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Cook to brown both sides lightly and place in the casserole with the other vegetables. Add extra oil as needed while frying the vegetables.
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Add the garlic and tomatoes to the oil and cook for 1 minute. Add the garlic and tomatoes to the rest of the vegetables with the remaining olive oil in the frying pan.
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Add basil, salt, pepper and wine and bring to the boil over moderate heat.
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Cover and reduce to simmering. If the vegetables need moisture during cooking, add a little more wine.
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When the vegetables are tender, remove them from the casserole to a serving dish and rapidly boil any remaining liquid in the pan to reduce to about 2 tablespoons. Pour over the ratatouille to serve.
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