Yields:
6 Servings
If you enjoy mixing and eating different types of vegetables then this is the dish for you. My Ratatouille Style Vegetables are sautéed in a large skillet with some olive oil. I’ve included green and red bell peppers, onion, garlic, mushrooms, zucchini, yellow squash and tomatoes in this delicious dish. They are seasoned with basil and italian parsley for added flavor. You can use fresh basil & italian parsley or dried spices. The vegetables will cook through and become lightly browned so stir them often. Cook them briefly on medium high for about 5 minutes if you like a crisp-style vegetable. If you enjoy your vegetable softer and more tender cook for 10 minutes on medium high heat.
Please follow and like us:
Ingredients
Adjust Servings
Instructions
-
Cut up green and red bell pepper into thin strips. Slice up zucchini and squash into coins. Remove stems from mushrooms and slice in half. Cut onion into strips. Mince up garlic cloves. Cut cherry tomatoes in half. Tear up italian parsley leaves, discarding the steams. Heat oil up in a large skillet on medium high heat.
-
First add onions to heated skillet and let cook for several minutes. Then add in garlic, peppers, zucchini, squash, mushrooms and tomatoes stirring together with a wooden spoon. Sprinkle vegetables with salt, pepper, italian parsley and oregano. Cook and stir for 5 minutes for crisp vegetables or 10 minutes for softer more tender vegetables. Add more oil if they begin to stick to pan. Vegetables will be lightly browned.
