Ratatouille

This week in cooking class, the chefs put their knife skills and vegetable-eating courage to the test.

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They chopped, chopped, chopped and chopped some more to create the vegetable dish, Ratatouille.

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We are happy to tell you almost all of the kids liked it!

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They LIKED it!

Below is the recipe so you can like it too. :)

Vegetable

Ratatouille

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Ingredients

  • 1-2 tablespoons olive oil, plus more as needed
  • 1 cup onion, diced
  • 1 teaspoon garlic, minced
  • 2 cups eggplant, diced
  • 1 cup green bell pepper, diced
  • 1 cup zucchini squash, diced
  • 1 cup yellow squash, diced
  • 1 1/2 cups tomatoes, chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh Italian flat leaf parsley, finely chopped
  • Salt to taste

Directions

  • Chop the veggies into 1-inch or bite-size pieces and set aside.
  • Preheat a large skillet to medium-high heat. Add the olive oil to the hot pan.
  • Add the chopped veggies and garlic. Cook on medium high heat until veggies are softened, stirring occasionally.
  • Add the fresh herbs and salt. Mix well and taste. Add more salt if needed.
  • Serve with french bread; Bon Apetit'!
Servings: 6-8 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

This entry was posted on Friday, February 28, 2014 at 11:46 am and is filled under Intermediate.

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