What's Cooking: Ratatouille - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Ratatouille

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Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a recipe that puts your summer veggies to good use.


Ingredients / serve 4 

*             ½ cup of diced eggplant

*             ½ cup of diced red onion

*             ½ cup of diced red pepper

*             ½ cup of diced zucchini

*             ½ cup of diced summer squash

*             ½ cup of diced tomato

*             1 tbsp. of chopped garlic

*             1 bay leaf

*             1 sprig of thyme

*             1tbsp of chopped marjoram / oregano

*             1/4 cup Pure Virgin Olive Oil

*             Salt & Pepper to taste



*             Heat a large shallow sauté pan, add ½ of the olive oil.

*             Place the red onion, red pepper and eggplant in the sauté pan, add

the bay leaf and fresh thyme, stir gently and cook for about 3 minutes on high heat.

*             Add more olive oil if necessary, and now add the zucchini, summer

squash, garlic, stir gently & cook for an additional 3 minutes, add the diced tomato & fresh herbs.

*             Adjust seasoning with fresh ground pepper and salt.

*             Best served right away to preserve the bright colors, flavors &

freshness of this dish.

*             This is a great vegetable side dish for the summer whether you serve

grilled meats, fish or with fresh pasta.

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