Ratatouille

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READY IN: 25mins
Recipe by Ian Magary

This classic Provencale dish of eggplant, green and red bell peppers, zucchini, squash and tomatoes is a wonderful combination of flavors and textures. A great side dish that I've added w/ mashed potatoes and served with shish kabobs.

Ingredients Nutrition

Directions

  1. Cut all vegetables into even sized 1/4" dice.
  2. Heat a large saute pan over medium-high heat and add the olive oil to lightly coat the pan. Add all vegetables and garlic.
  3. Saute until the vegetables have just started to soften (5 min).
  4. Add the remaining spices and vinegar and simmer for 10 minutes.

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