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Classic Ratatouille Bruschetta

keithsnow's picture
Its summer now and I am going to show you how to make a local vegetable stew.
Ingredients
  Extra virgin olive oil 5 Tablespoon
  Zucchini 4 Cup (64 tbs), diced
  Yellow squash 3 Cup (48 tbs), diced
  Diced tomatoes 3⁄4 Cup (12 tbs) (And Their Juice)
  Minced white onion 1⁄2 Cup (8 tbs)
  Minced garlic 3 Clove (15 gm)
  Herbes de provence/Dried oregano 1 Teaspoon
  Grated parmesan cheese 3 Tablespoon
  Chopped basil 2 Tablespoon
  Whole wheat bread slice/Seeded bread 2 , toasted
  Chopped roasted red bell peppers/Non roasted bell peppers 1⁄2 Cup (8 tbs)
  Salt To Taste
  Black pepper To Taste
Directions

1-In a large heavy bottomed pot add olive oil, onions, garlic and roasted peppers, saute for 10 minutes.
2-Add zucchini and squash, continue cooking stirring often for 20 minutes, add tomatoes, cook another 10 minutes.
3- Add herbes de provence and the cheese. Stir well and serve on toasted bread.
4- Add more cheese if you please…optional. Garnish with fresh basil and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4
Subtitle: 
Filipino Pork Leg in Soy Sauce
One of the mainstay of Southern French cooking, ratatouille is a fairly easy-to-cook-dish. Chef Keith Snow whomps up this classic French dish using local, seasonal ingredients that add to amp up the taste and flavor of this toothsome dish. A tasty way to enjoy the goodness of traditional yield.

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