According to the U.S. Department of Agriculture, Americans should fill half their plate with fruits and vegetables. Most people don’t come near that amount. Luckily, the traditionally French dish, Ratatouille, a stewed vegetable dish, helps to make meeting the recommended daily serving possible.
Ratatouille
Ingredients: 6 tablespoons olive oil 1 pound yellow onion, chopped 3 cloves garlic, crushed 1 pound zucchini, chopped 1 pound yellow squash, chopped 1 pound green pepper, chopped in 1/2-inch cubes 1/2 pound red bell pepper, chopped in 1/2-inch cubes 1/2 pound yellow bell pepper, chopped in 1/2- inch cubes 1 whole bay leaf 3/4 cup tomato juice 1 teaspoon Italian seasoning 1 teaspoon red pepper flakes 1 teaspoon dried basil Salt and pepper to taste 1 pound ripe tomato, seeded, skinned and chopped
Preparation: 1. In one large skillet, heat 2 tablespoons olive oil and sauté onions for 5 minutes. Add garlic, reduce heat to low. 2. In another large skillet, heat 2 tablespoons olive oil, sauté zucchini until brown. Add browned zucchini to skillet with onions and garlic, toss. 3. In empty skillet, heat 2 tablespoons olive oil, sauté yellow squash until brown. Add browned yellow squash to pan with onions, garlic and zucchini. Repeat process with all remaining vegetables, except tomatoes. 4. When vegetables are done and in same skillet, increase heat to high. Add spices and tomato juice and stir. Bring to slight boil. 5. Cook uncovered on low for 20 minutes. Add tomatoes and cook 10 minutes. Stir and serve.
By Jeanne M. Slaughter Chesapeake Family’s resident foodie.
According to the U.S. Department of Agriculture, Americans should fill half their plate with fruits and vegetables.Most people don’t come near that amount. Luckily, the traditionally French dish, Ratatouille, a stewed vegetable dish, helps to make meeting the recommended daily serving possible.
Ratatouille
Ingredients
* 6 tablespoons olive oil
* 1 pound yellow onion, chopped
* 3 cloves garlic, crushed
* 1 pound zucchini, chopped
* 1 pound yellow squash, chopped
* 1 pound green pepper, chopped in 1/2-inch cubes
* 1/2 pound red bell pepper, chopped in 1/2-inch cubes
* 1/2 pound yellow bell pepper, chopped in 1/2- inch cubes
* 1 whole bay leaf
* 3/4 cup tomato juice
* 1 teaspoon Italian seasoning
* 1 teaspoon red pepper flakes
* 1 teaspoon dried basil
* Salt and pepper to taste
* 1 pound ripe tomato, seeded, skinned and chopped
Preparation
1. In one large skillet, heat 2 tablespoons olive oil and sauté onions for 5 minutes. Add garlic, reduce heat to low.
2. In another large skillet, heat 2 tablespoons olive oil, sauté zucchini until brown. Add browned zucchini to skillet with onions and garlic, toss.
3. In empty skillet, heat 2 tablespoons olive oil, sauté yellow squash until brown. Add browned yellow squash to pan with onions, garlic and zucchini. Repeat process with all remaining vegetables, except tomatoes.
4. When vegetables are done and in same skillet, increase heat to high. Add spices and tomato juice and stir. Bring to slight boil.
5. Cook uncovered on low for 20 minutes. Add tomatoes and cook 10 minutes. Stir and serve.
By Jeanne M. Slaughter Chesapeake Family’s resident foodie.
