Southern Italian Ratatouille
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This was adopted from the Recipezaar account. After having made this recipe I have made several changes to better suit my tastes.
- Ready In:
- 5hrs 20mins
- Serves:
- Units:
5
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ingredients
- 3 1⁄2 tablespoons extra virgin olive oil
- 1⁄2 cup leek, white part only, thinly sliced
- salt, to taste
- fresh ground pepper, to taste
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1⁄4 cup red bell pepper (1/4 inch dice)
- 2 green zucchini, diced (1/4 inch dice)
- 2 (400 g) cans chopped tomatoes
- 1 (150 g) packet Baby Spinach
- 100 g black olives, sliced
directions
- Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
- Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
- Stir though spinach one handful at a time until wilted.
- Add olives, and leave to heat through 20 minutes.
- Serve!
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5 Stars! After taking my kids to see the movie "Ratatouille", my youngest wanted to make it. Discovering it contained eggplant(yuck), I looked for an alternative. Your recipe was quite tasty. Loved the added taste and texture of the olives which I cut in half to keep the stew chunkier. The kids said it must have been like the hearty stew the food critic in the movie as a kid. And it paired stunningly with grilled sweet basil sausage links. A keeper.Reply
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