Save to your timeline so you can prepare later How many times were you at work and said, that looks so good Or wow thats cool! But when you get home either you forget or you cant find it LOL... Just save to your timeline, You will solve that issue RATATOUILLE This is my version and my photo feel free to share Ingredients: 1/4 cup olive oil, plus more as needed 1 1/2 cups chopped onion 1 teaspoon minced garlic 1/2 teaspoon thyme 4 mini yellow bell peppers sliced (cored and seeded) 4 mini orange bell peppers slided (cored and seeded) 4 mini red bell peppers sliced (cored and seeded) 3 small yellow squash sliced thin 3 small zucchini sliced thin 1 small can original Rotel (if you like spicy) 1 small can crushed tomatoes (if you dont like spicy then make it 2 cans) 1 tablespoon basil 1 tablespoon parsley Salt and Pepper to taste Directions Used a large 12 saute pan over medium heat, add olive oil. Once hot, add the onions and garlic. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes. Stir well to blend and serve either hot or at room temperature. Note: You can add Eggplant but dont cook as long as other ingredients when I did before the Eggplant were too mushy! Save to your timeline so you can prepare later How many times were you at work and said, that looks so good Or wow thats cool! But when you get home either you forget or you cant find it LOL... Just save to your timeline, You will solve that issue RATATOUILLE This is my version and my photo feel free to share Ingredients: 1/4 cup olive oil, plus more as needed 1 1/2 cups chopped onion 1 teaspoon minced garlic 1/2 teaspoon thyme 4 mini yellow bell peppers sliced (cored and seeded) 4 mini orange bell peppers slided (cored and seeded) 4 mini red bell peppers sliced (cored and seeded) 3 small yellow squash sliced thin 3 small zucchini sliced thin 1 small can original Rotel (if you like spicy) 1 small can crushed tomatoes (if you dont like spicy then make it 2 cans) 1 tablespoon basil 1 tablespoon parsley Salt and Pepper to taste Directions Used a large 12 saute pan over medium heat, add olive oil. Once hot, add the onions and garlic. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes. Stir well to blend and serve either hot or at room temperature. Note: You can add Eggplant but dont cook as long as other ingredients when I did before the Eggplant were too mushy!
Posted on: Wed, 02 Apr 2014 16:04:32 +0000
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