Ratatouille Recipe
Ingredients
2 medium green peppers, cut in 1/2 inch squares
2 cups (1 small) eggplant, sliced, salted, drained, rinsed and cut in 1/2 inch cubes
1 1/2 cups water
2 cloves garlic, minced
2 tablespoons dehydrated onion flakes
2 envelopes instant chicken broth and seasoning mix
2 cups zucchini, cut in 1/2 inch slices
2 medium tomatoes, quartered
Dash basil
Salt and freshly ground pepper
2 ribs celery (remove strings and slice very thin)
Directions
In large shallow pan, arrange peppers and eggplant in groups, add water, garlic, onion flakes and broth mix and cook until vegetables are soft.
Add zucchini and tomatoes.
Sprinkle with basil, salt and freshly ground pepper.
Cook until zucchini is done.
Turn off heat and add very thin slices of raw celery.
Cover pan. (Celery makes this a crunchy dish.) Delicious hot or cold.
Add zucchini and tomatoes.
Sprinkle with basil, salt and freshly ground pepper.
Cook until zucchini is done.
Turn off heat and add very thin slices of raw celery.
Cover pan. (Celery makes this a crunchy dish.) Delicious hot or cold.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
