Sirve:
6 servings
Pieza:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
small mixing bowl
Contribuido por:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredientes
Descripción de la Receta:
This simple and hearty one pan meal is a class dish from southern France. There are many variations found in Mediterranean cuisine; have fun varying herbs and spicing it up to suit your tastes.
1
medium
onion, strung, use Cone #2
3
cloves garlic, shredded, use Cone #1
1
red or orange bell pepper, medium dice
1
pound
eggplant, peeled, medium dice
(454
g)
1⁄2
teaspoon
dried oregano, crumbled
(.5
g)
1⁄2
teaspoon
dried thyme
(.5
g)
1
teaspoon
natural salt
(6
g)
11⁄2
pounds
yellow squash and zucchini, medium dice
(680
g)
2
cups
ripe tomatoes, coarsely chopped, with juices
(360
g)
1⁄4
cup
tomato paste
(66
g)
3
tablespoons
balsamic vinegar
(45
mL)
1⁄4
cup
fresh basil leaves, chopped
(11
g)
3
ounces
fresh Mozzarella cheese
(85
g)
Preparación :
- Preheat roaster over medium heat. When several drops of water sprinkled in roaster skitter and dissipate, add onions and garlic and sauté for 2 - 3 minutes until softened.
- Add peppers, eggplant, oregano, thyme and salt. Continue sautéing for 2 minutes until eggplant is slightly softened.
- Add squash and tomatoes. Stir all ingredients until combined and cover.
- When Vapo-Valve™ clicks steadily, reduce heat to low and cook for 15 minutes until vegetables are soft but still hold their shape.
- In a small bowl, combine tomato paste and balsamic vinegar. Add mixture and chopped basil to roaster and stir to combine. Cook for 2 - 3 minutes.
- Taste and adjust seasonings if necessary.
- Serve ratatouille warm as is or place sliced mozzarella cheese on top of ratatouille, cover roaster and cook for 2 - 3 minutes until cheese is soft.
Consejos:
- Add additional vegetables: mushrooms, fennel or green beans.
- Spice up your ratatouille with ¼ teaspoon crushed red pepper flakes or 1 - 2 minced jalapeño peppers.
- Substitute fresh diced tomatoes for one 28-ounce can of diced tomatoes or plum tomatoes.
- Add 2 cups of cooked chickpeas for a heartier entrée style meal.
- Serve over couscous, pasta or rice.
- Warm up ratatouille and poach an egg in the stew for a delicious brunch or luncheon dish.
Preparación
Consejos
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