Springtime Ratatouille
by: ffadmin

Makes 4-6 servings

Springtime Ratatouille
Recipe type: Entree
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1½ cups sliced mushrooms
  • 1 cut sliced zucchini
  • 1 cup sliced yellow squash
  • 1 (14-ounce) can tomato purée (Muir Glen)
  • 3 scallions, cut into 4-inch lengths, white parts cut in half lengthwise
  • 2 cups plum or cherry tomatoes, quartered
  • ¼ cup minced cilantro
  • ¼ cup minced basil
  • ¼ cup minced Italian (flat) parsley
  1. In a large skillet, heat 1 tablespoon of the oil over medium heat.
  2. Add the onion, garlic, peppers, and mushrooms; sauté until the vegetables are tender. Remove to a separate bowl.
  3. Heat the remaining tablespoon of oil and sauté the zucchini and yellow squash until softened.
  4. Stir in the pepper mixture and tomato purée; cook over medium-low heat for about 10 minutes.
  5. Stir in the scallions, plum tomatoes, cilantro, basil, and parsley.
  6. Let simmer 5 to 10 minutes, stirring occasionally until heated through.
  7. Serve warm.


Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.

*Note: Remember to include ingredients when calculating daily intake allowances.

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