Microwave Ratatouille Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| Onion | 1 Large, 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 | ||
| Basil | 1 1/2 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Salt | 1 Teaspoon | |
| 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.
Chef
