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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ratatouille Veggie Toss Recipe

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This recipe for Ratatouille Veggie Toss is from Food, Family and Fun on a Dime, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoon extra-virgin olive oil (2 turns of the pan)
2 cloves garlic, minced
2 small to medium zucchini, 1-inch dice
1 medium onion, 1-inch dice
1 (15 oz) can stewed tomatoes (if tomatoes are whole or sliced, chop into roughly 1-inch chunks)
Salt & Pepper
A handful of chopped flat-leaf parsley (optional)
cooked rice (optional)
Directions:
Directions:
Have garlic and veggies prepared before you begin to cook anything. Heat a skillet over medium high heat. Add oil and let it heat for about 30 seconds. Add garlic, zucchini, and onion. Toss vigorously for 5-6 minutes. (Skillet should be fairly hot. Zucchini may get lightly browned, but don't let it get mushy. Use a wooden spoon or a spatula to keep the garlic and veggies moving.) Add tomatoes, salt, pepper, and parsley (if using). Reduce heat and simmer for 6-8 minutes, then serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
This is nice garnished with freshly grated Parmesan cheese; Serve over a bed of cooked pasta or cooked white or brown rice; I have used regular olive oil instead of extra-virgin; Substitute yellow squash for one or both zucchini for more color; I have used diced tomatoes instead of stewed tomatoes; mushrooms are yummy also; remember to eat the rainbow. , adapted from FoodNetwork.com & Rachael Ray.

 

 

 

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