Basil Crushed Muir Glen Tomato Ratatouille Ned Bell
- 8 Servings
Ingredient List
- 1 can Muir Glen Basil Crushed Tomatoes
- 2 medium zucchini, quartered lengthwise remove the fleshy seeds in the middle and then 1/2" inch diced
- 2 red bell peppers, 1/2" diced
- 2 yellow bell peppers, 1/2" diced
- 1 clove garlic, finely chopped
- 1 medium sized white onion, peeled, halved and 1/2" diced
- 5 cloves garlic, peeled and finely minced
- 3 tbsp olive oil
- 2 tsp cracked black pepper
- 2 yellow bell peppers, 1/2" diced 1 clove garlic, finely chopped 1 medium sized white onion, peeled, halved and 1/2" diced 5 cloves garlic, peeled and finely minced 3 tbsp olive oil 2 tsp cracked black pepper 1 tbsp salt
- 1/2 cup finely sliced fresh basil (save the basil stems)
Preparation
- In a large but shallow pot, over medium heat sauté the white onion in olive oil for 5-7 minutes until tender
- Add the minced garlic, sauté for another 2-3 minutes and add the Muir Glen Basil Crushed Tomatoes and basil stems
- Continue cooking for 3 minutes
- Add the red and yellow bell peppers, cook for 3-5 minutes stirring consistently
- Add the zucchini, cook for 1 minute
- Remove from heat and continue stirring occasionally for 10 minutes until the mixture cools down
- Add the finely sliced basil
Tips
- Serve immediately, warm, or let cool and refrigerate.
- Serve later of the next day for lunch, dinner or even breakfast either warm or chilled.
- This ratatouille goes well with poached eggs, scallops or shrimp, baked fish, chicken, warm pulses grains or Tofu.
- Chef Ned Tip: I love this ratatouille with preserved white anchovies, fried eggs and buttered toast.
