Garlic Basil Ratatouille

Summary

Yield
Servings
Sourcewww.strongertogether.com
Prep time5 minutes
Cooking time25 minutes
Total time30 minutes

Description

Serve this delicious vegetable stew over cooked couscous or nutty brown rice sprinkled with shredded or flaked Manchego cheese, and a side of garlic green beans. Use fire-roasted instead of plain diced tomatoes for a smoky, outdoor flavor. Substitute raw sunflower seeds for the pine nuts for an even lower cost-per-serving, and use whatever summer squash is most readily available.

Ingredients

2 tablespoons
olive oil
1
onion, yellow (diced)
1
bell pepper, red (or green, seeded and diced)
3 tablespoons
garlic (minced)
1
zucchini (diced)
1
yellow squahs (diced)
1
eggplant (stem removed, cut into 1/2'' cubes)
14 1/2 ounces
tomatoes, diced (with juice)
1/3 cup
basil, fresh (minced)
2 tablespoons
pine nuts
 
salt (to taste)
 
black pepper (to taste)

Instructions

In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion, bell peppers and garlic for a few minutes. Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer. Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently. When the eggplant and squash are tender, stir in the basil and pine nuts, and taste for salt and black pepper. Remove from heat and serve warm.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.