Vegan: Ratatouille For Two Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 tbsp: Olive oil,
1 small: Onion, cut in slivers
1 Clove: garlic, minced
1: Japanese eggplant sliced 1/2 inch thick,
1 medium: Zucchini sliced 1/2 inch thick,
1/2 medium: Sweet red, green or yellow pepper cut in slivers
1/2 cup: Sliced mushrooms,
1 medium: Tomato diced,
1 tbsp: Minced parsley,
1/2 tsp: Dried leaf basil,
Salt,
Freshly ground pepper,
Directions:
Het a 10-inch skillet over medium heat. Add 2 Tablespoons olive oil,
onion, garlic, eggplant, zucchini, sweet pepper and mushrooms. Saute
until onion is translucent adding more oil if necessary. Add tomato,
parsley, basil and season to taste with salt and pepper.
Cover and simmer 10 to 15 minutes. Remove cover, bring to slow boil
and cook until juices evaporate and oil reappears in bottom of pan.
Serve hot, at room temperature or cold. Makes 2 servings.
Source from luhu.jp
onion, garlic, eggplant, zucchini, sweet pepper and mushrooms. Saute
until onion is translucent adding more oil if necessary. Add tomato,
parsley, basil and season to taste with salt and pepper.
Cover and simmer 10 to 15 minutes. Remove cover, bring to slow boil
and cook until juices evaporate and oil reappears in bottom of pan.
Serve hot, at room temperature or cold. Makes 2 servings.
Source from luhu.jp
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