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Creole Ratatouille
Serves 8
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Ingredients:
2 tablespoons extra-virgin olive oil 1 large onion, finely diced 2 cloves garlic, finely minced 1 red bell pepper, medium diced 1 green bell pepper, medium diced 1 medium eggplant, medium diced (about 2 cups) 1 zucchini,, medium diced 1 yellow squash, medium diced 1 teaspoon Herbs de Provence 1 teaspoon Creole seasoning 1 can Italian seasoned diced tomatoes, (14.5 oz.) 1/2 cup white wine Sea salt, to taste Freshly ground pepper, to taste
Directions: Preheat large skillet over medium-high heat; add olive oil. Add onion and garlic, and cook until they are transparent, about 5 minutes. Add bell peppers, Herbs de Provence, Creole seasoning, and cook 2 minutes. Add eggplant and cook 2 minutes more. Add zucchini and squash and cook an additional 2 minutes. Keep the skillet covered in between additions. Add tomatoes and wine. Bring mixture to a boil and simmer, uncovered, about 20 minutes. Season to taste, with salt and pepper. Serve hot. view disclaimer
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Creole Ratatouille
Serves 8
Ingredients:
2 tablespoons extra-virgin olive oil 1 large onion, finely diced 2 cloves garlic, finely minced 1 red bell pepper, medium diced 1 green bell pepper, medium diced 1 medium eggplant, medium diced (about 2 cups) 1 zucchini,, medium diced 1 yellow squash, medium diced 1 teaspoon Herbs de Provence 1 teaspoon Creole seasoning 1 can Italian seasoned diced tomatoes, (14.5 oz.) 1/2 cup white wine Sea salt, to taste Freshly ground pepper, to taste
Directions: Preheat large skillet over medium-high heat; add olive oil. Add onion and garlic, and cook until they are transparent, about 5 minutes. Add bell peppers, Herbs de Provence, Creole seasoning, and cook 2 minutes. Add eggplant and cook 2 minutes more. Add zucchini and squash and cook an additional 2 minutes. Keep the skillet covered in between additions. Add tomatoes and wine. Bring mixture to a boil and simmer, uncovered, about 20 minutes. Season to taste, with salt and pepper. Serve hot.
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