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Microwave Ratatouille

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Ingredients
  Olive oil 4 Tablespoon
  Onion 1 Large, sliced
  Garlic clove 1 Large, minced or pressed
  Eggplant 1 Medium, peeled and cut into 1/2 inch cubes
  Zucchini 3 Medium, cut into 1/4 inch slices
  Green pepper 1 Large, seeded and thinly sliced
  Dry basil 1 1⁄2 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Tomatoes 3 Large, cut into eighths
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs) (As Required)
  Sour cream 1 Tablespoon (As Required)
Directions

Place oil in a 3 quart casserole.
Microwave on HIGH (100%) for 1 minute.
Stir in onion, garlic, and eggplant.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 3 minutes.
Stir in zucchini, green pepper, basil, and parsley.
Microwave, covered, on HIGH (100%) for 10 minutes, stirring after 5 minutes.
Stir in salt and tomatoes.
Microwave, covered, on HIGH (100%) for 5 minutes or until vegetables are fork tender.
Let stand, covered, for 10 minutes.
Casserole should have a little free liquid, but still be of good spoon and serve consistency.
Serve hot, topped with cheese, if desired.
Or cool, cover, and refrigerate; serve cold, topping with sour cream, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Microwaving
Ingredient: 
Vegetable
Interest: 
Party

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