Ratatouille

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This delicious recipe is full of wonderful vegetables and is from Emeril Lagasse’s show, “The Essence of Emeril,” on the Food Network.

  • 1 tablespoon organic extra virgin olive oil
  • 1 1/2 cup small diced yellow onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh organic thyme leaves
  • 1 cup diced organic green bell pepper
  • 1 cup diced organic red bell pepper
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 1/2 cups seeded and chopped Roma tomatoes
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • Sea salt
  • Freshly ground pepper

Heat olive oil in a nonstick 12-inch frying pan over medium heat. Add onions and garlic cook for about 5 to 7 minutes, until they are lightly caramelized. Then add the eggplant and thyme and cook for about 5 minutes, stirring occasionally, until eggplant is partially cooked. Stir in the green and red peppers, zucchini and squash and cook for an additional 5 minutes. Add the tomatoes, basil and parsley and cook for 5 more minutes. Finally, add salt and pepper to taste and stir well. Serves 4 to 6.

Blogger’s note: The recipe recommended 1/4 cup olive oil and I only used about 1 tablespoon.

http://www.foodnetwork.com/recipes/ratatouille-recipe0.html

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