Spring Ratatouille Recipe
mixed squash, eggplant, peppers, confit tomato, pearl onion, basil pistou
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Ingredients
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Vegetables and Herbs
Method
Preparation
- 1
Prepare the Vegetables
Dice the zucchini, yellow squash, eggplant, and bell peppers into bite-sized pieces. Peel the pearl onions.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the pearl onions and sauté for 2-3 minutes until they start to soften.
- 3
Add Remaining Vegetables
Add the diced zucchini, yellow squash, eggplant, and bell peppers to the skillet. Season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
- 4
Incorporate Confit Tomatoes
Stir in the confit tomatoes and continue to cook for another 5 minutes, allowing the flavors to meld.
- 5
Prepare Basil Pistou
In a food processor, combine the fresh basil and a tablespoon of olive oil. Blend until smooth, adding more oil if necessary to reach desired consistency.
- 6
Serve
Serve the ratatouille warm, drizzled with basil pistou on top.
