Microwave Green Pepper Ratatouille Recipe
Summary
Preparation Time5 MinCooking Time17 Min
Ready In22 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Eggplant | 1 Medium | |
| Onion | 1 Medium, separated into rings | |
| Green pepper | 1 To taste, thinly sliced | |
| 1 large clove garlic, minced | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Zucchini | 1 Medium, thinly sliced | |
| Dried basil leaves | 1 1/2 Teaspoon | |
| Marjoram leaves | 1 1/2 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tomato | 1 Large, chopped | |
Directions
Mix eggplant, onion, green pepper, garlic and olive oil in 3-quart casserole.
Microwave, covered, at HIGH (100%) until onion and green pepper are tender, 8 to 10 minutes, stirring once or twice during cooking time.
Add zucchini, basil, marjoram, salt and pepper.
Microwave, covered, at HIGH (100%) until eggplant and zucchini are tender, 5 to 7 minutes.
Gently stir in tomato.
Let stand 5 minutes.
Microwave, covered, at HIGH (100%) until onion and green pepper are tender, 8 to 10 minutes, stirring once or twice during cooking time.
Add zucchini, basil, marjoram, salt and pepper.
Microwave, covered, at HIGH (100%) until eggplant and zucchini are tender, 5 to 7 minutes.
Gently stir in tomato.
Let stand 5 minutes.
Chef
