It has been raining and cold here for the past little while and the kiddies are dying to get outside, even if it means stealing Aunt Jamie’s AWESOME goulashes and making a break for it. Unfortunately for Gage, he didn’t make it far. Fortunately for us, we had a good laugh. So, what else have we been doing to keep warm and entertained?????
Eating & watching RATATOUILLE!!!!
This is one of the most Delicious dishes. Even better, my kids will eat it because they love the movie ha ha! And they are NOT veggie fans in the least.
There are dozens of ways to make Ratatouille, some are complicated, some simple, but it’s basically all the same. As I have said before I have three little ones so the quicker I can get dinner done the happier everyone is. So, this is how we make it 🙂
What you need:
1/3 cup Extra Virgin Olive Oil
Small or half of a large Eggplant
1 Yellow Squash
1 small Onion
1/2 a Green, Yellow, Red, & Orange Pepper
1 1/2 tablespoon Garlic
1 tablespoon Thyme
2 medium Tomatoes
Salt & Pepper
First warm the olive oil in a large skillet, while that is warming cube your eggplant. Then toss the eggplant in with some salt & pepper and cook on medium for about 15 minutes, occasionally stirring. This then gives you the chance to chop up all the other ingredients.
Push the eggplant aside and toss the squash and zucchini in, salt & pepper again. Cook for about 3 minutes and then mix together, cook until squash and zucchini tender, about 5-10 minutes.
Next add chopped onions, peppers, thyme, and garlic and stir. Then what I like to do is take my chopped tomatoes and squish them in or mash them a bit before they go in the pan. After that, cook until the tomatoes start to really break down, add more salt & pepper and spices to your liking, sprinkle with parsley and serve.
Personally I like to serve Ratatouille as a side dish, but it makes a good meal itself and perfect left overs.