Sunday, July 11, 2010


We've been eating a lot of meat lately, and now the vegetables are starting to come in. Yesterday in the garden saw a nice harvest of bush beans. I love a good vegetable stew so let’s dig in the fridge and see what we can do.

Looks like I have enough to make some ratatouille based on Molly Katzen's Recipe from the Moosewood cookbook. Along the way I used the green beans from the garden and decided to skip a can of tomatoes that was slightly bowed on the ends. Better safe than sorry.

Nice ingredients: Salt, pepper, olive oil, tomatoes, green bean from the garden, sweet peppers, mushrooms, summer squash and zuchinni, onion, garlic, herbs from the garden, eggplant.
Twenty minutes later, it's all broken down and ready to go.
Look closely, the original one - on the right, appears slightly bowed compared to the one on the left. I discarded the one on the right.

Olive oil, add the onion and garlic and cook for about 5 minutes over medium heat.
Next add the eggplant, mushrooms, herbs, and salt. Cover and cook, stirring every 5 minutes for about 20 minutes.
Add the rest of the ingredients, cover, and cook for about 30 minutes or until vegetables are tender.
Plate and enjoy!

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