Summer Vegetable Ratatouille

My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Step: 1

Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

Step: 2

In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.

Step: 3

Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.

Step: 4

Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

Step: 5

Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.

Step: 6

Remove the bay leaf and adjust seasoning.

Per Serving: 191 calories; protein 3.2g; carbohydrates 15.9g; fat 14.1g; sodium 13.1mg.

Deciding stay in and make food your food instead of eat in the evening out is already a process in the best direction if you’re more point on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it homemade Mastering the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .