By Acadia* on September 01, 2009
Photo by Rita~
Photo by Rita~
"We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year since we received so much rain the zucchini & squash crop was poor. So I have been force to buy my ingredients. For my family's taste, I omit the red pepper flakes and salt as the canned tomatoes have enough salt in them, however if you choose to use fresh tomatoes I would add the salt."
Serving Size: 1 (184 g)
Servings Per Recipe: 6
"Delicious veggie recipe! I don't care for onion so left it out and used extra peppers instead. I liked the slight kick from the crushed red pepper flakes. I served this as a side dish but I think it would be great over pasta, rice, or as a topping for pizza. Thanks for posting this recipe!"
"This was easy to make and delicious! I added half an eggplant and a can of cannellini beans to make an entree out of it. Also, I used 1 whole red pepper instead of 1/2 red, 1/2 yellow. It was very much enjoyed at a Christmas party. Reviewed for Veggie Swap, December 2009"
"Veggie stew real comfort food! Nice way to use fresh picked veggies from the garden. I used Italian peppers in place of the bell. Added eggplant in place of the yellow squash. Used fresh tomatoes in place of the can. Added lots of red pepper flakes. I did cook in the oven for 1 hour after sauteing the onions and garlic stove top. Added fresh oregano, basil, parsley thyme before placing in the oven then just before serving. Served over Sprouted grain pasta. Made for veggie tag."
"This turned out great! I used only red bell pepper, added black pepper and an eggplant. We had it with fried polenta. Leftovers are going on parsley garlic fettucine I found at the store! Can't wait!"