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Marinated Ratatouille
2015-09-29
https://www.metro.ca/userfiles/image/recipes/ratatouille-marinee-10339.jpg
PT30M
PT30M
PT1H00M
Place zucchini and peppers at the bottom of an extra-large freezer bag.Add onions and garlic.Remove as much air from bag as possible, seal and place in freezer.Place eggplant and tomatoes in a second freezer bag. Remove as much air from bag as possible and seal.Mix together wine, pesto and herbs. Place in a small freezer bag and seal.Mark the recipe name and date on each bag with a permanent marker. Indicate “1/2” on the first bag and “2/2” on the second, as well as the small bag of marinade. Place in freezer.Thaw vegetables in fridge for 8 hours (all day or overnight) before cooking.Heat 2 Tbsp. (30 mL) olive oil in each of 2 large pans.In one pan, add contents of bag 1/2 (zucchini, peppers, onions, and garlic).Season with salt and pepper and cook over medium heat until vegetables are tender and to your taste.In the second pan, add contents of bag 2/2 (eggplant and tomatoes).Season with salt and pepper and simmer until eggplant starts to fall apart.In a large bowl, mix together contents of both pans.Pour marinade into one of the pans and cook 1 minute to evaporate the alcohol. Pour over vegetables. Mix well.Garnish with fresh basil, if you wish, and serve.
8
Metro
4
1
4
4
3 cups (750 mL) onion, chopped (about 1 large onion)
2 garlic cloves, chopped
6 cups (1 1/2 L) medium-sized yellow and green zucchini, cut into 1” (2.5 cm) cubes (4 zucchini)
5 cups (1 1/4 L) coloured peppers, cut into 1” (2.5 cm) cubes (3 peppers)
6 cups (1 1/2 L) eggplant, cut into 1” (2.5 cm) cubes (1 large eggplant)
4 cups (1 L) Tomato, cut into ½” (1.5 cm) pieces (4 tomatoes)
1/2 cup (125 mL) red wine
2 Tbsp. (30 mL) garden pesto (no nuts or cheese)
1 tsp. (5 mL) Herbes de Provence
Marinated Ratatouille
8
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
3 cups
(750 mL)onion, chopped (about 1 large onion)
-
2
garlic cloves, chopped
-
6 cups
(1 1/2 L)medium-sized yellow and green zucchini, cut into 1” (2.5 cm) cubes (4 zucchini)
-
5 cups
(1 1/4 L)coloured peppers, cut into 1” (2.5 cm) cubes (3 peppers)
-
6 cups
(1 1/2 L)eggplant, cut into 1” (2.5 cm) cubes (1 large eggplant)
-
4 cups
(1 L)Tomato, cut into ½” (1.5 cm) pieces (4 tomatoes)
-
1/2 cup
(125 mL)red wine
-
2 Tbsp.
(30 mL)garden pesto (no nuts or cheese)
-
1 tsp.
(5 mL)Herbes de Provence
-
liduid to add on day of cooking:
-
salt and pepper
-
1/4 cup
(60 mL)olive oil
-
fresh basil
Preparation
Place zucchini and peppers at the bottom of an extra-large freezer bag.
Add onions and garlic.
Remove as much air from bag as possible, seal and place in freezer.
Place eggplant and tomatoes in a second freezer bag. Remove as much air from bag as possible and seal.
Mix together wine, pesto and herbs. Place in a small freezer bag and seal.
Mark the recipe name and date on each bag with a permanent marker. Indicate “1/2” on the first bag and “2/2” on the second, as well as the small bag of marinade. Place in freezer.
Thaw vegetables in fridge for 8 hours (all day or overnight) before cooking.
Heat 2 Tbsp. (30 mL) olive oil in each of 2 large pans.
In one pan, add contents of bag 1/2 (zucchini, peppers, onions, and garlic).
Season with salt and pepper and cook over medium heat until vegetables are tender and to your taste.
In the second pan, add contents of bag 2/2 (eggplant and tomatoes).
Season with salt and pepper and simmer until eggplant starts to fall apart.
In a large bowl, mix together contents of both pans.
Pour marinade into one of the pans and cook 1 minute to evaporate the alcohol. Pour over vegetables. Mix well.
Garnish with fresh basil, if you wish, and serve.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
