Ratatouille With A Twist
By: Salty Chef
Published: Friday, January 8, 2010 - 6:43am

Ingredients




1 zucchiniBold
1 yellow squash
2 large Roma tomatoes
1 small eggplant
1/4 cup sweet corn
1/4 cup red onion
1/4 cup green beans
1/4 cup fennel
1/4 cup sliced asparagus
1/2 lemon
1/2 orange
1/4 cup olive oil
1/4 cup white wine
1/4 cup parsley
Salt and pepper

1/2 cup yellow bell pepper
1/2 cup red bell pepper
1/2 cup cauliflower florets
1 tablespoon butter
1/4 cup chicken broth

Preparation

1 In a large sauté pan, melt butter, garlic, ginger, and onion. Then add green beans and squash, and eggplant, asparagus, bell peppers, cauliflower. 2 Cook until almost tender. Add wine, chicken stock and olive oil. 3 Then add corn and fennel and tomatoes. Add remaining ingredients. 4 Cook until tender. Serve over rice.

About


This is a traditional dish that originates from French Provencal. Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice or bread). Tomatoes are a key ingredient.