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Spicy Ratatouille Recipe

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This recipe for Spicy Ratatouille, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Baldwin
Added: Saturday, January 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 shallots coarsely chopped
2-3 cloves of garlic crushed and coarsely chopped
1-2 sm. thai chili peppers, each sliced in half lengthwise
1 yellow squash
2 zucchini
2 summer squash
(all squash and zucchini should be sliced in 1/2 in pieces and then quartered if they are large)
8-10 cherry tomatoes, halved
olive oil to coat bottom of pan
salt and pepper to taste

Directions:
Directions:
Heat enough olive oil to coat saute pan on medium low heat, adding shallots right away. Also add sliced thai chili pepper, seeds facing down and mash with the back of a spatula to release the spices. Cook for a couple of minutes and then discard the peppers. Add garlic for a few seconds and then add squash, zucchini and summer squash. Cook for 7 or so min, stirring often, and check to see when taste cooked but still crisp. Add salt while cooking. When almost finished, add halved cherry tomatoes. (these will cook quickly) Add more salt if needed, sm amt of pepper b/c of spice. This requires some chopping but cook time isnt that long. Make sure the flame isnt too high. I always forget how long it takes to cook the squash so check after a few min to see how they are coming along.. If you dont like spice, then you could either remove the chili peppers or just use 1.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
20-30 min

 

 

 

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