Ratatouille nicoise
Ratatouille nicoise
Ingredients/Components
- cloves garlic, minced - 2 item
- basil - 1/2 tsp
- olive oil - 6 Tbsp
- green peppers, cut in strips - 1/4 lb
- tomatoes, skinned and quartered - 1 lb
- each eggplant, sliced 1/2-inch thick, then quartered, zucchini, sliced 1/2-inch thick and onions, chopped - 1/2 lb
How to make ratatouille nicoise:
Saute lightly the eggplant for 2 minutes in 2 tablespoons olive oil and remove eggplant. Saute the zucchini for 3 to 5 minutes in 2 tablespoons olive oil and remove zucchini. Saute onions, peppers and garlic for 5 minutes in 2 tablespoons olive oil. Combine all vegetables in alternate layers with tomatoes in casserole dish. Add 1/2 teaspoon basil, salt and pepper to taste. Cover and bake 1/2 hour at 350°. Remove cover and bake another 15 minutes or until most of the juice is absorbed.Recipe categories: Squash, Side dish, Zucchini.
Rating:
Related ingredients:
sugar, cinnamon, pkg, sour cream, salt
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