![]() ![]() I know you’ll absolutely love this ratatouille adapted from Smitten Kitchen, too, because the flavors are just as vibrant as the colors. The great thing about this dish is that, even if you’re short on time and don’t want to create the pretty pattern, the ingredients can be chopped up and tossed into a pot in the more traditional, rustic French style, such as in this ratatouille recipe from Food & Wine.Įven my meat-eating man was over the moon for this one, which we served with grilled chicken and a warm, sliced baguette. We also agreed that it would also be enough as a full dinner on its own, or served with rice, couscous or polenta. So, what better time to make this delicious dish of ratatouille? The zucchini, squash, red pepper and eggplant were perfectly plump and ready for a close shave, and laid on a bed of tomato puree mixed with onion, garlic, spices, and topped with fresh thyme, I knew these veggies would make for one pretty simple, good lookin’ side dish! Cover and cook on high for 4 hours, or low for 6 to 8 hours. Once the onions are soft, add them to the slow cooker. Meanwhile, add the Ratatouille Ingredients (except the red wine vinegar) to the slow cooker. From grocery stores to farmer’s markets, it’s a wonderful thing to know that the produce I need, and plenty more that I don’t need, is fresh, plentiful and grown locally. In a large skillet, cook the onions, in 2 teaspoons of olive oil until soft. One of the things I love most about Southern California summers is the abundance of fresh fruits and vegetables available. ![]() Mug Cakes, Cookies & Small Batch Desserts.
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