Southern Italian Ratatouille

Name: Southern Italian Ratatouille
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters loosely packed baby spinach, sliced; 4 servings Freshly ground black pepper; 2 Tbsps coarsely chopped fresh basil leaves; 3 Tbsps finely chopped fresh thyme leaves; 1 Tbsp minced garlic; 118 milliliters thinly sliced leek, white part only; 355 milliliters thinly sliced fresh wild or domestic mushrooms; 5 Tbsps extra-virgin olive oil; 1 onion, diced; 59 milliliters freshly grated Parmesan; 59 milliliters diced red bell pepper, cut into 1/4-inch dice; 4 servings Gray salt; 177 milliliters peeled, seeded, and chopped vine-ripened tomatoes, about 1/2 pounds; 227 grams yellow squash, cut into 1/4-inch dice, about 1 1/2 cups; 227 grams zucchini, cut into 1/4-inch dice, about 1 1/2 cups

Southern Italian Ratatouille might be just the side dish you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 242 calories, 6g of protein, and 20g of fat. This recipe serves 4. If you have vine-ripened tomatoes, onion, parmesan, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.

Ingredients you will need

Salt And Pepper

Mushrooms

Equipment you will use

Baking Sheet

Frying Pan

In a separate, clean skillet, heat 1 tablespoon oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add minced garlic. Cook until golden brown, about 1 to 2 minutes.

Ingredients you will need

Minced Garlic

Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat.

Ingredients you will need

Mushrooms

Olive Oil

Onion

Equipment you will use

Frying Pan

Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.

Ingredients you will need

Yellow Squash

Mushrooms

Equipment you will use

Baking Sheet

Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash.

Ingredients you will need

Yellow Squash

Mushrooms

Peppers

Squash

Thyme

Equipment you will use

Frying Pan

Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.

Ingredients you will need

Vegetable

Zucchini

Onion

Thyme

Equipment you will use

Baking Sheet

Frying Pan

In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet.

Ingredients you will need

Salt And Pepper

Vegetable

Mushrooms

Tomato