Wednesday, July 16, 2008

Quick & Easy Ratatouille

I served this wonderful sautéed vegetable mix with some shredded leftover chicken breasts.  I decided to get a little creative on the plating by placing the chicken breast strips in a star on the plate and then topping it with the ratatouille.  Since I only had a little chicken I thought plating it this way would make the eye believe there was more chicken than there really was!!

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2 Tbsp EVOO, divided

1 large eggplant, cut into small dice

1 medium onion, cut into small dice

1 medium bell pepper, diced

2 cloves minced garlic

2 medium zucchini, cut into small dice

1 14.5 oz can no-salt diced tomatoes

1 tsp herbs de Provence

3/4 tsp salt

1/2 tsp ground pepper

1/4 c chopped fresh basil

 

In a large nonstick skillet, heat 1 Tbsp oil over medium-high heat.  Add the eggplant and cook, stirring until eggplant has softened but not completely lost its shape, about 5 minutes.  Remove from skillet and set aside.  Heat another Tbsp of oil in the same skillet over medium0high heat.  Add the onions and bell pepper, cook until soft about 5 minutes.  Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6-7 minutes.  Return the eggplant to the pan and add tomatoes, herbs de Provence, salt and pepper.  Simmer approximately 10 minutes.  Adjust seasoning with additional salt, to taste.  Stir in basil and remove from heat.

Recipe courtesy of Ellie Krieger

 

Summer CSA - Week 1

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summer squash lb

zucchini lb (I diced it)

tomatoes lb

2 pablano peppers

corn 1/2dz

yellow wax beans lb

roma beans lb

eggplant lb (I diced it)

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