Light & Easy Ratatouille

Light & Easy Ratatouille
Recipe type: Appetizer
  • 2 medium- sized tomatoes, cubed
  • 1 medium-sized onion, thinly sliced
  • 2 medium-sized zucchini, quartered
  • 1 medium-sized eggplant, cubed
  • 11/2 cups mushrooms, halved or quartered
  • 4 mini bell peppers or 1 regular bell pepper
  • 1 Tbsp Apple Cider vinegar
  • ¾ cup tomato juice or V8 juice
  • ½ Tbsp dry basil
  • 1 Tbsp freshly chopped parsley
  • 1 Tbsp minced garlic
  • 1Tbsp freshly chopped basil
  • 1 Tbsp chopped scallions
  1. Place all the cut vegetables in a saucepan. Add vinegar, tomato juice, dry basil salt and pepper. Bring to a boil, cover, and simmer for 15 minutes or until the vegetables are tender.
  2. Uncover and add minced garlic, fresh parsley and scallions. Stir well and cook until liquid evaporates. Adjust salt and pepper.
  3. Serve hot or cold.
  4. Great appetizer! Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: