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Ratatouille

Recipe for July 8, 2007

 (pronounced ra-tuh-TOO-ee)

We’re not talking about Remy, the rat, in the new movie, Ratatouille, but a French recipe made from the abundance of summer vegetables.  This recipe, from Julia Child, no less, lacks the usual eggplant and adds sliced mushrooms and Italian seasonings.  A great take on a wonderful summer dish that can be served warm or cold.

  • 2 sweet green peppers*, thinly sliced
  • 1 onion*, thinly sliced
  • 2 large zucchini*, sliced ¼ inch thick
  • 4 tomatoes*, quartered
  • 3 cloves garlic, sliced
  • 1 pound button mushrooms, quartered
  • Spice Island Italian Seasoning
  • Salt and pepper
  • Olive oil

In this order:

  1. Put a little olive oil in a frying pan
  2. Sauté green peppers, onion and garlic (not too much, just slightly crisp)
  3. Remove green peppers and onion (leave the garlic) and put in a large pot
  4. Now sauté zucchini with the garlic (don’t let it get mushy) and add it to the pot of green peppers and onion
  5. Sauté the mushrooms and add them to the pot of vegetables
  6. Quarter the tomatoes and add them to the pot, uncooked
  7. Now sprinkle a generous amount of the Italian Seasoning over the vegetables.  Add salt and pepper to taste.
  8. Just before serving bring the pot of vegetables to a boil until the mixture is heated clear thru.  Be careful not to overcook the vegetables!

Serve as a delicious side dish or as an appetizer with crispy French bread*.

*Available at the Old Cheney Road Farmers’ Market