Garlic Basil Ratatouille
Serve this delicious vegetable stew over cooked couscous or nutty brown rice sprinkled with shredded or flaked Manchego cheese, and a side of garlic green beans. Use fire-roasted instead of plain diced tomatoes for a smoky, outdoor flavor. Substitute raw sunflower seeds for the pine nuts for an even lower cost-per-serving, and use whatever summer squash is most readily available.
Prep Time
5 minutes
Cook Time
25 minutes
Yield
6 Servings
Ingredients
2 tablespoons olive oil
1 onion, yellow (diced)
1 bell pepper, red (or green, seeded and diced)
3 tablespoons garlic (minced)
1 zucchini (diced)
1 yellow squahs (diced)
1 eggplant (stem removed, cut into 1/2'' cubes)
14 1⁄2 ounces tomatoes, diced (with juice)
1⁄3 cup basil, fresh (minced)
2 tablespoons pine nuts
salt (to taste)
black pepper (to taste)
Instructions
In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion, bell peppers and garlic for a few minutes. Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer. Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently. When the eggplant and squash are tender, stir in the basil and pine nuts, and taste for salt and black pepper. Remove from heat and serve warm.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.