There are many ways to make Ratatouille, a french peasant dish that takes advantage of the summer bounty of vegetables such as zucchini and tomatoes, sometimes eggplant or other vegetables. Here is a recipe that uses squash, a vegetable that is plentiful right now.
The entire dish is pretty cheap to prepare as well as being nutritious. The fresher your ingredients, the nicer the meal will be.
Unlike baked ratatouille, this dish is cooked entirely on the stove, so it goes together very quickly. The recipe is also flexible. Add in other favorite vegetables as they become available in your garden or store. You can also switch out the type of cheese that you use o suit your taste and what you have on hand.
Squash Ratatouille can serve up to five people. Accompany it with rice, pasta or bread, if you want a heartier meal, or serve it as a side dish to other main courses. If your kids balk at a vegetable dish, try making the meal into a movie night event. Show the movie Ratatouille before or after you eat. It may just inspire them to try it.
Ingredients:
2 yellow or gold zucchini
2 green zucchini
1 yellow squash
1 cup sliced mushrooms
1 pint of cherry or plum tomatoes
1 medium candy onion
1 tablespoon of oil
Salt to taste
Pepper to taste
1 cup of shredded mozzarella cheese
Directions:
Slice all of the zucchini and the yellow squash. Quarter the onion.
Place the oil in a medium saucepan. Sauté the zucchini, squash, onion and mushrooms for a few minutes until the vegetables are tender. Add the whole tomatoes and sauté for about five more minutes. Add salt and pepper to taste.
Remove the pan from the heat and add the shredded mozzarella cheese. Serve and enjoy.
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