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Summer Ratatouille

Cookbook

Everyday Vegetarian

Published by St Martin's Griffin

This image courtesy of Jack Jelly

This is a traditional stewed vegetable dish from the Provence region of France, which has found its way onto the menu in many other countries. Eggplant and zucchini are key ingredients but other vegetables can be incorporated into the mix depending on what is abundant at the time.

Serves4

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturegarlicky, herby, light

Type of Dishvegetable

Ingredients

  • 1/2 lb. onions
  • 2 garlic cloves
  • 1/2 lb. zucchini
  • 2 red bell peppers
  • 1/2 lb. summer squash
  • 1 x 15 ounce can chickpeas
  • Few sprigs fresh parsley
  • 1 vegetable bouillon cube
  • 2 tablespoons olive oil
  • 2 x 15 ounce cans diced tomatoes
  • Salt and freshly ground black pepper

Instructions

  1. Pell and roughly chop the onions. Peel and chop the garlic. Trim and slice the zucchini. De-seed and slice the peppers. Peel the squash and chop it into bite-size pieces. Drain and rinse the chickpeas. Finely chop the parsley. Crumble the bouillon cube to a powder.

  2. In a flameproof casserole dish, sauté the onion in the olive oil until soft, then add the garlic and cook for another minute. Add all the other ingredients, cover and simmer on a very low heat for 30 minutes.

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