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Ratatouille of Vegetables Ratatouille of Vegetables

Chef

:Vicky Ratnani

Recipe Servings

:4

Recipe Cook Time

:25 Minutes
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Herby medley of vegetables in olive oil. Can be served hot or cold.

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Ingredients

  • 2 Tbsp olive oil

    1/2 red bell pepper, diced

    1/2 yellow bell pepper, diced

    1/2 green capsicum, diced

    1/2 yellow squash, diced

    1/2 zucchini, diced

    1/2 onion, diced

    2 baby eggplants, diced

    1 tomato, diced

    2-3 Tbsp tomato puree

    1/2 cup tomato juice

    Salt, to taste

    Black pepper, to taste

    Parsley, a few sprigs chopped

    Thyme, a few sprigs chopped

    Rosemary, a few sprigs chopped

    3-4 basil leaves

Method

In a pan add olive oil. Add the diced vegetables. Saute them for 4-5 minutes.

Add tomato puree and juice. Le it simmer for 1-2 minutes.

Add salt and pepper.

Add all the parsley, thyme, basil and rosemary. Saute.

Close the stove. Let the ratatouille rest in its juices for a few minutes before serving.

Key Ingredients: Olive Oil, Bell Pepper, Capsicum, Zucchini, Onion, Eggplant, Tomato, Tomato Puree, Salt, Black Pepper, Parsley, Thyme, Rosemary, Basil


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