Ratatouille Recipe with Tuna & Roasted Potatoes
Prepare ratatouille with tuna and roasted potatoes for a hearty meal. Follow this clear recipe to make a simple, well-balanced dish.
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Cooking tools:
- Microplane
- Cast iron skillet
- Baking dish
- Oven
- Stove
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Can opener
- Refrigerator
Ingredients
- 3 TB olive oil
- 1 lb of Yukon Gold, fingerling or russet potatoes
- 2 TB fresh parsley chopped
- Salt
- pepper
- 1 small eggplant
- 1 zucchini
- 1 yellow squash
- 4 roma tomatoes
- 2 jars of Toninno Albacore Herbs de Provence, reserving oil
- ½ medium onion, finely chopped
- 2 cloves of garlic minced
- 1 14 oz can of crushed tomatoes
- ¼ cup fresh parsley (or fresh parsley and thyme) chopped
- 4 TB Olive Oil
- Zest of ½ Lemon
- Pinch of sugar
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