Roasted Pepper Ratatouille - alive magazine

Name: Roasted Pepper Ratatouille - alive magazine
Ingredients: 1 large sweet onion, chopped; 6 large garlic cloves, peeled; 2 red bell peppers, seeded and julienned; 1 yellow bell pepper, seeded and julienned; 1 green bell pepper, seeded and julienned; 1/3 cup (80 mL) extra-virgin olive oil; Salt; freshly ground black pepper; 1 lb (450 g) unpeeled eggplant, trimmed and cut into 1/2 inch (1 cm) chunks; 2 - 10 in (25 cm) zucchinis, coarsely chopped; 1/2 cup (125 mL) vegetable stock or tomato juice (optional); 1 - 28 oz (796 mL) can diced tomatoes, including juice; 1/2 cup (125 mL) fresh basil, chopped; 1/2 tsp (2 mL) crushed red peppers; 1/2 tsp (2 mL) fennel seed, crushed; 1 cup (250 mL) feta, crumbled; Arugula leaves

www.alive.com

1 large sweet onion, chopped 6 large garlic cloves, peeled 2 red bell peppers, seeded and julienned 1 yellow bell pepper, seeded and julienned 1 green bell…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools: