ratatouille dig deeper - montana.eduratatouille source: new school cuisine cookbook, vermont feed...
TRANSCRIPT
Rata
toui
lle
Sour
ce: N
ew S
choo
l Cui
sine
Cook
book
, Ver
mon
t FEE
D
Serv
ings
6 In
gred
ient
s 1
3/4
cups
egg
plan
t 1
1/2
cups
zuc
chin
i, or
oth
er su
mm
er
squa
sh
1/2
cup
onio
ns
1/3
cup
red
bell
pepp
er
1/3
cup
gree
n be
ll pe
pper
1
tsp
salt
1 Tb
sp o
live
oil
3 ts
p ga
rlic,
cho
pped
1/
3 cu
p di
ced
tom
ato,
can
ned,
un
drai
ned,
low
-sod
ium
or n
o-sa
lt ad
ded
Pinc
h of
gro
und
blac
k pe
pper
1/
8 ts
p cr
ushe
d re
d pe
pper
1/
2 ts
p dr
ied
basi
l lea
ves
Pinc
h of
drie
d or
egan
o le
aves
Prep
arat
ion
1.Tr
im a
nd p
eel e
ggpl
ant.
Cut
into
1-in
ch c
ubes
. Trim
zuc
chin
i and
cut
into
1/2
-in
ch c
ubes
. Trim
and
pee
l oni
on. C
ut in
to 1
/4-in
ch d
ice.
2.
Stem
, cor
e, a
nd s
eed
pepp
er. C
ut in
to 1
/8-in
ch th
ick
strip
s.
3.Pu
t the
egg
plan
t in
a co
land
er. S
prin
kle
with
2/3
rd o
f the
sal
t. Le
t sta
nd fo
r 30
min
utes
. Rin
se a
nd d
rain
thor
ough
ly.
4.H
eat o
il in
a la
rge
skill
et o
r ste
am k
ettle
. Add
the
onio
ns, e
ggpl
ant,
and
garli
c,
and
cook
, stir
ring
occa
sion
ally
, unt
il te
nder
, 10-
12 m
inut
es.
5.Pr
ehea
t con
vect
ion
oven
to 3
50° o
r con
vent
iona
l ove
n to
375°F
. 6.
Add
the
zucc
hini
and
pep
pers
to th
e pa
n. C
ook,
stir
ring
occa
sion
ally
, unt
il m
ost
of th
e liq
uid
is e
vapo
rate
d, 5
-10
min
utes
. 7.
Stir
in to
mat
oes
and
thei
r jui
ces,
rem
aini
ng s
alt,
pepp
er, c
rush
ed re
d pe
pper
, ba
sil,
and
oreg
ano.
Coo
k fo
r 5 m
inut
es.
8.Pu
t in
baki
ng d
ish.
9.
Bake
for 2
0 m
inut
es.
Dig
Dee
per
For i
nfor
mat
ion
reci
pes,
less
ons,
reso
urce
s, gu
ides
, and
mor
e, v
isit:
ww
w.m
onta
na.
edu/
mth
arve
stof
them
onth
Rata
toui
lle
Sour
ce: N
ew S
choo
l Cui
sine
Cook
book
, Ver
mon
t FEE
D
Serv
ings
6 In
gred
ient
s 1
3/4
cups
egg
plan
t 1
1/2
cups
zuc
chin
i, or
oth
er su
mm
er
squa
sh
1/2
cup
onio
ns
1/3
cup
red
bell
pepp
er
1/3
cup
gree
n be
ll pe
pper
1
tsp
salt
1 Tb
sp o
live
oil
3 ts
p ga
rlic,
cho
pped
1/
3 cu
p di
ced
tom
ato,
can
ned,
un
drai
ned,
low
-sod
ium
or n
o-sa
lt ad
ded
Pinc
h of
gro
und
blac
k pe
pper
1/
8 ts
p cr
ushe
d re
d pe
pper
1/
2 ts
p dr
ied
basi
l lea
ves
Pinc
h of
drie
d or
egan
o le
aves
Prep
arat
ion
1.Tr
im a
nd p
eel e
ggpl
ant.
Cut
into
1-in
ch c
ubes
. Trim
zuc
chin
i and
cut
into
1/2
-in
ch c
ubes
. Trim
and
pee
l oni
on. C
ut in
to 1
/4-in
ch d
ice.
2.
Stem
, cor
e, a
nd s
eed
pepp
er. C
ut in
to 1
/8-in
ch th
ick
strip
s.
3.Pu
t the
egg
plan
t in
a co
land
er. S
prin
kle
with
2/3
rd o
f the
sal
t. Le
t sta
nd fo
r 30
min
utes
. Rin
se a
nd d
rain
thor
ough
ly.
4.H
eat o
il in
a la
rge
skill
et o
r ste
am k
ettle
. Add
the
onio
ns, e
ggpl
ant,
and
garli
c,
and
cook
, stir
ring
occa
sion
ally
, unt
il te
nder
, 10-
12 m
inut
es.
5.Pr
ehea
t con
vect
ion
oven
to 3
50° o
r con
vent
iona
l ove
n to
375°F
. 6.
Add
the
zucc
hini
and
pep
pers
to th
e pa
n. C
ook,
stir
ring
occa
sion
ally
, unt
il m
ost
of th
e liq
uid
is e
vapo
rate
d, 5
-10
min
utes
. 7.
Stir
in to
mat
oes
and
thei
r jui
ces,
rem
aini
ng s
alt,
pepp
er, c
rush
ed re
d pe
pper
, ba
sil,
and
oreg
ano.
Coo
k fo
r 5 m
inut
es.
8.Pu
t in
baki
ng d
ish.
9.
Bake
for 2
0 m
inut
es.
Dig
Dee
per
For i
nfor
mat
ion
reci
pes,
less
ons,
reso
urce
s, gu
ides
, and
mor
e, v
isit:
ww
w.m
onta
na.
edu/
mth
arve
stof
them
onth
