I made this soscuisine.com recipe up the other night. It is supposed to make 4 servings but it actually seems to be enough to feed a small banquet. Hal didn't like it, but Hal doesn't like zucchini or eggplant. I loved it. The recipe won't freeze well and I didn't want it to go to waste, so I took the leftover ratatouille and some red quinoa to Ladies Day Out. All the ladies seemed to enjoy it. So, here goes . . .
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 cup green beans, cut into 2 cm pieces
2 zucchini, diced into 1.5 cm squares
1 eggplant, small, diced into 1.5 cm squares
1 yellow or red pepper, cut into 1.5 cm squares
1 carrot, cut into 1.5 cm squares
salt and pepper to taste
300 g firm tofu, cubed
1-1/4 cup canned diced tomatoes
1 tsp Herbs aux Provence
1/8 tsp cayenne pepper
Heat oil over medium heat in a saucepan. Saute the crushed garlic and chopped onion, taking care not to burn. Cook 4-5 minutes until the onion is translucent.
Boil or steam green beans, drain and set aside.
Prepare the remaining vegetables (except tomatoes and green beans) and add them to the saucepan with the garlic and onion. Salt and pepper. Cook 8-10 minutes, stirring occasionally.
Add tofu, tomatoes, herbs and cayenne pepper. Cover and simmer ten minutes, until vegetables are tender but still slightly al dente. Add the cooked green beans and heat through 2-3 minutes. Check the seasoning and serve.
This dish can be cooked in advance and reheated, but it is not advisable to freeze.
Serve the ratatouille with rice or quinoa.
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 cup green beans, cut into 2 cm pieces
2 zucchini, diced into 1.5 cm squares
1 eggplant, small, diced into 1.5 cm squares
1 yellow or red pepper, cut into 1.5 cm squares
1 carrot, cut into 1.5 cm squares
salt and pepper to taste
300 g firm tofu, cubed
1-1/4 cup canned diced tomatoes
1 tsp Herbs aux Provence
1/8 tsp cayenne pepper
Heat oil over medium heat in a saucepan. Saute the crushed garlic and chopped onion, taking care not to burn. Cook 4-5 minutes until the onion is translucent.
Boil or steam green beans, drain and set aside.
Prepare the remaining vegetables (except tomatoes and green beans) and add them to the saucepan with the garlic and onion. Salt and pepper. Cook 8-10 minutes, stirring occasionally.
Add tofu, tomatoes, herbs and cayenne pepper. Cover and simmer ten minutes, until vegetables are tender but still slightly al dente. Add the cooked green beans and heat through 2-3 minutes. Check the seasoning and serve.
This dish can be cooked in advance and reheated, but it is not advisable to freeze.
Serve the ratatouille with rice or quinoa.
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