My shopping cart
Your cart is currently empty.
Continue Shopping10 Minute Ratatouille
One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.
Category
Saute
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.