FOTO FRIDAY: RATATOUILLE

 

FOTO FRIDAY: RATATOUILLE  Made last week's veggie sides with a new ratatouille recipe. Maybe you'll like it as much as I did...

Easy and tasty.

• 2 T olive oil, or as needed

• ¼ c thinly sliced red onion

• • 3 cloves garlic, minced

• 1 yellow squash, chopped

• 1 green zucchini, chopped

• 1 red bell pepper, chopped

• 1 yellow sweet pepper, chopped

• 1 orange sweet pepper, chopped

• 2 tomatoes, diced

• 1 c chicken stock

• 1 T herbes de Provence (optional)

• 2 t dried oregano

• salt and ground black pepper to taste

1. Directions

2. Heat olive oil in  medium-high heat skillet. 

3. Add onion and garlic... Sautee 3 minutes. Remove from pan.

4.  Add  chopped squashes and peppers. Cook and stir until slightly softened, about 4 minutes.

5. Add tomatoes.

6. .Pour chicken stock into skillet. 

7. Stir in herbes de Provence, oregano . Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

If you don't have herbes de Provence, you can substitute 1 tablespoon Italian seasoning or 2 to 3 tablespoons of fresh herbs on hand (parsley and/or rosemary and basil are good). You can use seasoning salt.

You can mince the red onion if you have picky eaters who would be suspicious of the strips.

You can use water in place of chicken stock if desired.