Ratatouille Stew
| Ratatouille Stew | |
| Yields approximately 3 quarts when prepared as per our recipe | |
| Ingredients: Basil, granulated garlic, fennel seed, thyme, cr. red pepper, anise | |
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Recipe: 1/2 Cup Olive Oil, plus, 1 pkg. Ratatouille Seasoning 1 1/2 Cups Potatoes Cut into 1/2" cubes w/skin on 2 Cups Zucchini Cut into 3/4" cubes w/skin on 2 Cups Yellow Squash Cut into 3/4" cubes w/skin on 6 Cups Eggplant Cut into 3/4" cubes w/skin on 2 Cups Green Pepper Cut into 3/4" cubes 2 Cups Onions Cut into wedges 2 Cans Diced Tomatoes (14 1/2 oz. each) 3 Cup Grated Parmesan Cheese 1 1/2 teas. Salt (or to taste) 4 Tbsp. Vinegar or lemon juice Cut veggies as noted above and coat with Olive Oil. Place loosely in large microwave dish & add 1 pkg. Ratatouille Microwave on high for 16 minutes (for a 1000 watt microwave) stirring once after about 8 minutes. Add the 2 cans of Diced Tomatoes. Stir well, and continue to cook for 8 - 10 minutes more. Remove from microwave and stir in the Parmesan Cheese. Add Salt and Vinegar (or Lemon Juice) Stove-Top Dir: Cover & cook over low heat 1- 2 hours. Stir often. Serve as a Stew or over Rice or Pasta | |
- Item #: ratato
