Grandma Pam's Kitchen
Wednesday, 17 May 2017
Vegetable and Bean Ratatouille
Quantity : 4 servings
Preparation : 10 min
Cooking : 30 min
onions, finely chopped
1 1/2 cup
zucchini, cut into 1,5 cm dices
aubergines / eggplants, small size, cut into 1,5 cm dices
yellow or red sweet peppers, cut into 1,5 cm squares
canned tomatoes (diced)
red beans (canned), rinsed and drained
ground pepper to taste
Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
Prepare the vegetables. Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside.
Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then add the tomatoes. Season with salt and pepper. Stir in the optional cayenne.
Cook over low heat, covered, 20-25 min until all vegetables are soft but still a bit
. Add water, if necessary, to keep the mixture moist.
Add the previously cooked green beans, the red beans, then cook an additional 5 min. Adjust the seasoning, then serve.
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