Fresh Basil Ratatouille
- 1 medium-small globe eggplant (about ¾ pound)
- 1 medium green zucchini
- 1 medium golden zucchini or crooked-neck squash
- 1 medium red onion
- 1 medium red bell pepper
- 6 tablespoons extra virgin olive oil, plus more, if needed
- Kosher salt
- 1 heaping tablespoon minced garlic
- One 14-ounce can diced tomatoes
- ½ cup roughly chopped or torn fresh basil
- Freshly ground black pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Basil, fresh (1/2 cup)
- Garlic (1 heaping tablespoon)
- Globe eggplant (about 3/4 pound), medium small (1)
- Red bell pepper, medium (1)
- Red onion, medium (1)
- Tomatoes (1 14-ounce can)
- Zucchini, medium green (1)
- Meat
- Golden zucchini or crooked-neck squash, medium (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra virgin (6 tablespoons)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published May 5, 2012 (9 months ago).
88 people saved this recipe.
