20 Dec 2017 Zucchini Mushroom Ratatouille
This is a versatile vegetable side dish, which can be served alongside a meat, chicken or fish dinner. I prefer serving cooked veggies to salad with week night dinners and Friday night Shabbos meals. To me, salads are for lunch 🙂
This recipe also meets my requirements of fast to throw together and healthy (now that all those latkes are behind us till next year Iy’H!). The ratatouille is colorful and visually appealing, as well as tasty to eat, and the kids enjoy it as well.
Zucchini Mushroom Ratatouille
In a pot, heat some oil (I prefer light tasting olive oil, but you can use any cooking oil that you prefer) over a medium flame.
To the pot, add 2 medium onions, chopped. Sauté the onions for about 7-10 minutes, till they are soft and translucent, but not browned.
Add in 3 medium zucchinis, unpeeled and chopped, and 1 box (8 oz.) white mushrooms, which have been cleaned and quartered. Season with black pepper, garlic powder, dried parsley flakes and salt. Sauté the vegetables for about 10-15 minutes, till softened and fragrant, stirring often.
Add in one can (28 oz) Diced Tomatoes (such as Hunts). Stir all together. Drizzle honey atop the vegetables.
Cover the pot and simmer, over a low flame, for about 45 minutes, stirring occasionally. You want the ratatouille to be nice and saucy and the vegetables to be soft, but not overly mushy or falling apart.
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Happy cooking and enjoy,