One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.

10-Minute Ratatouille

Name: 10-Minute Ratatouille
Yield: 4
Cuisine: Saute
Ingredients: 1 medium onion, diced; 1 medium eggplant, diced; 1 yellow squash, diced; 1 zucchini, diced; 1 small tomato, diced; Olive oil; Salt; Ararat N35 Spice; Peperoncino; 1 Lemon

Servings

4

Author:

Lior Lev Sercarz

Ingredients

1 medium onion, diced
1 medium eggplant, diced
1 yellow squash, diced
1 zucchini, diced
1 small tomato, diced
Olive oil
Salt
Ararat N35 Spice
Peperoncino
1 Lemon

Directions

Heat up some olive oil in a pan. Add the onions, salt, a few pinches of Ararat and peperoncino, and cook for about 5 minutes.
Add all the other vegetables, season with more salt, ararat, and peperoncino and cook for another 5 to 10 minutes. I like my vegetables cooked but not too soft.
Drizzle some lemon juice over the cooked ratatouille and serve.

Recipe Note

Variation & Ideas

• Once cold add some more olive oil, vinegar and some more peperoncino and refrigerate. This will be a great condiment for grilled meat, fish or a fresh goat cheese.

• Fold in some freshly cooked pasta into the ratatouille.

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10 Minute Ratatouille