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Wednesday, July 22, 2015

Ratatouille Spaghetti by Cheryl

Here's a way to get kids to eat more veggies and it's really so good for everyone not to mention delicious

Olive oil
1 large onion minced
1 whole garlic minced
3 tomatoes diced (Leave skins on)
1 squash diced
1 zucchini diced
1/2-1 eggplant peeled and diced a small one or 1/2 of large
Can add a green,red pepper if you like
1/4 teaspoon basil (fresh if possible)
1/2 teaspoon fresh thyme leaves
1/4 teaspoon parsley
OR--1 teaspoon Italian seasoning for the above herbs
Pepper to taste
1 teaspoon sea salt
1 large can crushed tomatoes

How to make it
Heat up large skillet with about 1/4 cup of olive oil to hot
Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green or red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, can of tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve over cooked spaghetti, top with Parmesan cheese

browning the veggies

Simmering the sauce

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