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SKU
recipe_357_1940231
Italian Garden Ratatouille
Immerse yourself in seasonings with this light and appetizing entrée overflowing with fresh flavor! A colorful array of vegetables, sweet caramelized onions, and the crisp taste of TSTE®Ã‚® Italian Street Fair Spice Blend make for a unique play on this traditional French dish.
Immerse yourself in seasonings with this light and appetizing entrèe overflowing with fresh flavor! A colorful array of vegetables, sweet caramelized onions, and the crisp taste of Italian Street Fair Spice Blend make for a unique play on this traditional French dish.
4 Tbsp. Organic Extra Virgin Olive Oil
2 tsp. Italian Street Fair Spice Blend
1 tsp. Paprika - Smoked Sweet
½ Tbsp. Thyme
2 - 4 Bay Leaves Hand Selected
2 tsp. Italian Street Fair Spice Blend
1 tsp. Paprika - Smoked Sweet
½ Tbsp. Thyme
2 - 4 Bay Leaves Hand Selected
1 Tbsp. freshly squeezed lemon juice
1 clove garlic, minced
1 medium onion, sliced
1 medium eggplant, diced
2 (total) red and green bell peppers, diced
1 medium zucchini, diced
1 pt cherry tomatoes, halved
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh basil, minced
1 clove garlic, minced
1 medium onion, sliced
1 medium eggplant, diced
2 (total) red and green bell peppers, diced
1 medium zucchini, diced
1 pt cherry tomatoes, halved
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh basil, minced
Prep Time
15 mins.
Total Time
45 mins.
Cook Time
30 mins.
Yield
2-3 servings
CREATE a simmer sauce: in a small bowl, mix lemon juice, Organic Extra Virgin Olive Oil, Italian Street Fair Spice Blend, Paprika - Smoked Sweet, and Thyme. Remove half of the mixture and set aside.
POUR the remaining sauce into a large frying pan. Cook over medium heat until small bubbles form. Add garlic and onions and sautè until the onions become translucent. Add the eggplant into the mix and cook for 10 additional mins.
FINISH off by adding the red and green bell peppers, zucchini, Bay Leaves Hand Selected, and tomatoes. Turn the heat to low and cook, covered for 12-15 mins. or until all vegetables are tender.
SPRINKLE with parsley and basil and pour the remaining sauce over the contents of the frying pan. Stir until combined and serve!
POUR the remaining sauce into a large frying pan. Cook over medium heat until small bubbles form. Add garlic and onions and sautè until the onions become translucent. Add the eggplant into the mix and cook for 10 additional mins.
FINISH off by adding the red and green bell peppers, zucchini, Bay Leaves Hand Selected, and tomatoes. Turn the heat to low and cook, covered for 12-15 mins. or until all vegetables are tender.
SPRINKLE with parsley and basil and pour the remaining sauce over the contents of the frying pan. Stir until combined and serve!
Extra note: This lively dish makes for a great vegan option. Due to the large amount of produce used, it's also a great way to support local farmers and helps keep the cost of your dinner low!
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