Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Fall, French, Stews, Vegan, Vegetables, Vegetarian
Yields or Serves:
Rating:
[Total: 6 Average: 4.7/5]
Tags: Basil, Bell Peppers, Eggplant, Fall, Fall Harvest Ratatouille, French Cooking, Garlic, Herbs de Provence, Kosher Salt, Mushrooms, Oil, Olive Oil, Onions, Pepper, Ratatouille, Red Peppers, Salt, Stews, Tomatoes, Vegan, Vegetables, Vegetarian, Victoria Hart Glavin, Water, www.tinynewyorkkitchen.com, Zucchini
Fall Harvest Ratatouille is packed with nutrition. Mushrooms are a good source of fiber and B vitamins. Tomatoes provide heart healthy lycopene, while eggplant, zucchini, and peppers all contain essential nutrients that help boost immunity to help fight those pesky cold and flus.
- 1 Pound Cremini Or Button Mushrooms (Sliced)
- 2 Medium Onions (Chopped)
- 1 Medium Eggplant (Trimmed & Cubed)
- 2 Medium Zucchini (Trimmed & Cubed)
- 1 Large Red Bell Pepper (Cubed)
- 28 Ounces Diced Tomatoes (With Juice)
- 3 Tablespoons Olive Oil
- 3 Garlic Cloves (Finely Chopped)
- 2 Teaspoons Herbs de Provence
- 1 Small Bunch Basil (Chopped For Garnish)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Freshly Ground Pepper
- 3/4 Cup Water
- In large-size saucepan heat olive oil over a medium heat. Add onions and garlic and cook 5 minutes until lightly browned. Add remaining ingredients. Stir to combine. Cover with lid and cook 6 minutes.
- Add water and bring to a boil. Reduce heat to simmer. Cover with lid and continue to cook for 15 minutes until vegetables are tender. Stir occasionally.
- Remove from heat. Transfer to individual bowls. Garnish with chopped basil. Serve with crusty bread and side salad.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
