Winter Ratatouille Recipes

WINTER RATATOUILLE (WITH OPTION TO MAKE INTO A GREAT APPETIZER!)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute.
• Note: I like to continue cooking all the veggies for several more minutes. It's a personal thing, I like my ratatoullie veggies really soft and like letting the flavors meld together.
• Note: You may need to add some additional olive oil as you add more veggies. This depends on the size of your veggies and your personal preference. I usually do add a tablespoon or two more as I cook out the veggies.
• To make into an appetizer:.
• Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.
• Note: you could also choose to fist put in a bit of boursin cheese into the phyllo tart first, then add the ratatouille on top and bake as directed.

WINTER RATATOUILLE

Steps:

• Pour two-thirds of the oil into a large, heavy-based pot and place on a medium-high heat. fry cumin and caraway seeds gently. Add the leeks, fry for five minutes, stirring occasionally, then stir in smoked paprika and fry one minute. Add the squash, turnip and parsnip and shiitakes, and fry for five minutes. tomatoes, sugar, tomato purée and plenty of salt and pepper, stir, then add enough water to half-submerge the veg. Cover, leave to simmer gently for 30 minutes while yu preheat oven to 400. season to taste. Use a slotted spoon to lift the vegetables from the pot and into a deep roasting tin in which they'll make a layer 2 inches thick.. Stir in spinach Pour in the liquid , cover, and bake for 30 minutes. At this point the vegetables should be very soft and most of the liquid should have evaporated. Stir in preserved lemon. Garnish with parsley, and serve with israeli couscous