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Deconstructed Ratatouille Recipe

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This recipe for Deconstructed Ratatouille is from Recipes for Medical School Success, 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:  
3 medium sized zucchinis
2 medium sized tomatoes
2 red cubanelle peppers (or whatever type of pepper you like)
1 medium sized onion
2 tablespoons olive oil
1 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
Directions:
Wash all vegetables well. Cut onion in half and then chop lengthwise to create half rings. On medium to low heat add olive oil to a deep pan then add onions. While onions are cooking, peel and chop zucchini into round chips, toss them into the pan. Seed peppers and thinly slice into cubes and toss them in as well. Chop tomatoes into large cubes and add to pan (no need to peel). 
Cover the pan and let simmer for 5-10 minutes on medium heat. Add in garlic powder, dried parsley, dried mint, salt, and black pepper. keep on heat for another 5 minutes or until the onions are cooked through and zuchinni is no longer super crisp. Don’t overcook to the point where the zucchini is soggy. Can be served hot or cold, or with a dollop of greek yogurt on top.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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