Ratatouille: Provencal Vegetable Ragout

 

This side dish can be served hot from the casserole or cold as beginning to a summer meal.  It is wonderful with grilled chicken.

Serves 6

 

8 tablespoons olive oil
2 onions, sliced
1 red pepper, diced

1 yellow pepper, diced
2 eggplants, diced
2 zucchini, cut into ˝ inch slices
4-6 ripe tomatoes, peeled, seeded and cut in wedges
Salt and ground black pepper
1 tablespoons chopped parsley
2 teaspoons fresh Marjoram or oregano
2 teaspoons fresh basil, chopped

1 teaspoon fresh rosemary, chopped

˝ teaspoon fresh lavender, (optional)
2 cloves of garlic, crushed


Heat the olive oil in a large skillet, add the onion slices, and sauté until they are transparent. Add the peppers and eggplant and cook for 5 minutes.  Add the zucchini and tomatoes, salt and freshly ground black pepper to taste, parsley, marjoram or oregano, basil, rosemary, lavender, and crushed garlic, and simmer gently in a covered pan for 30 minutes. Cook, uncovered, for about 10-15 minutes or until the ratatouille is well mixed.