Microwave Ratatouille Recipe
Ingredients
4 tablespoons olive oil
1 large onion, sliced
1 large clove garlic, minced or pressed
1 medium size eggplant peeled and cut into 1/2 inch cubes
3 medium size zucchini cut into 1/4 inch slices
1 large green pepper, seeded and thinly sliced
1 1/2 teaspoons dry basil
1/4 cup minced parsley
1 teaspoon salt
3 large tomatoes, cut into eighths
Freshly grated Parmesan cheese
Sour cream
Directions
Place oil in a 3 quart casserole.
Microwave on HIGH (100%) for 1 minute.
Stir in onion, garlic, and eggplant.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 3 minutes.
Stir in zucchini, green pepper, basil, and parsley.
Microwave, covered, on HIGH (100%) for 10 minutes, stirring after 5 minutes.
Stir in salt and tomatoes.
Microwave, covered, on HIGH (100%) for 5 minutes or until vegetables are fork tender.
Let stand, covered, for 10 minutes.
Casserole should have a little free liquid, but still be of good spoon and serve consistency.
Serve hot, topped with cheese, if desired.
Or cool, cover, and refrigerate; serve cold, topping with sour cream, if you wish.
Microwave on HIGH (100%) for 1 minute.
Stir in onion, garlic, and eggplant.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 3 minutes.
Stir in zucchini, green pepper, basil, and parsley.
Microwave, covered, on HIGH (100%) for 10 minutes, stirring after 5 minutes.
Stir in salt and tomatoes.
Microwave, covered, on HIGH (100%) for 5 minutes or until vegetables are fork tender.
Let stand, covered, for 10 minutes.
Casserole should have a little free liquid, but still be of good spoon and serve consistency.
Serve hot, topped with cheese, if desired.
Or cool, cover, and refrigerate; serve cold, topping with sour cream, if you wish.
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