Balsamic Ratatouille Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
2 Clove: garlic, finely diced
1/4 cup: Eggplant, *
1/4 cup: Onion, peeled*
1/4 cup: Zucchini (green), *
1/4 cup: Zucchini (yellow) OR yellow squash, *
1/4 cup: Tomato (red), *
1/4 cup: Tomato (yellow), *
1 Sprig: fresh thyme chopped in 1/4 inch pieces,
2 tbsp: Balsamic vinegar,
1/4 tsp: Kosher salt, or to taste
1/8 tsp: Black pepper, or to taste
Directions:
* finely diced
Serve with Grilled Balsamic Veal Chops and Mashed Potatoes
w/Mascarpone Cheese & Roasted Garlic
1. Pour olive oil into a heated saute pan. Add garlic and cook over
medium heat, stirring, for 30 seconds. Add all diced vegetables;
cook, stirring, until tender but crisp, about 2 to 3 minutes.
2. Add thyme and balsamic vinegar. Stir just until blended. Remove
from heat. Season with salt and pepper.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996
Source from luhu.jp
Serve with Grilled Balsamic Veal Chops and Mashed Potatoes
w/Mascarpone Cheese & Roasted Garlic
1. Pour olive oil into a heated saute pan. Add garlic and cook over
medium heat, stirring, for 30 seconds. Add all diced vegetables;
cook, stirring, until tender but crisp, about 2 to 3 minutes.
2. Add thyme and balsamic vinegar. Stir just until blended. Remove
from heat. Season with salt and pepper.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996
Source from luhu.jp
Tags
Vegetables