Vegetable Ratatouille

4 tablespoons olive oil
1 eggplant (about 1 pound), cut into 1-inch cubes
2 zucchini, cut into 1/4-inch rounds
1 yellow onion, cut into 1/4-inch slices
mix of red, yellow, orange and green peppers, cut into 2-inch squares
2 tomatoes, cut into 1/2-inch thick rounds, then cut those in half
3 cloves garlic, minced
1/4 cup chopped fresh italian flat-leaf parsley
2 tablespoons red wine vinegar
salt and freshly-ground pepper
20 fresh basil leaves, cut into thin strips

Place the oil in a large skillet and heat. Add the vegetables and toss well, then cover and sauté under cover for about 1 minute, then uncover, toss again, cover and sauté under cover again. Add the garlic, red wine vinegar, salt and pepper, toss, cover and cook again. The idea is to get the vegetables browned in the oil without overcooking them. Add the parsley and basil and cook, again tossing to keep the vegetables from overcooking on any one side. When they are crisp-tender and brightly colored, remove from the heat and serve.

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