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(Makes about 2-1/2 cups, serves 4 as a small side dish)
3-1/2 tablespoons extra virgin olive oil
1-1/2 cups sliced fresh wild or domestic mushrooms (1/4 inch thick)
1/2 cup thinly sliced leek, white part only
Gray salt and freshly ground pepper
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon finely chopped fresh thyme
1/4 cup diced red bell pepper (1/4-inch dice)
1-1/2 cups diced yellow zucchini or yellow crookneck squash (about 1/2 pound; 1/4-inch dice)
1-1/2 cups diced green zucchini (about 1/2 pound; 1/4-inch dice)
3/4 cup peeled, seeded, and chopped vine-ripened tomatoes (about 1/2 pound)
1 cup loosely packed baby spinach, cut into a 1/4-inch chiffonade
2 tablespoons coarsely chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
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Southern Italian Ratatouille
This is my adaptation of a vegetable stew our family called tiella, after the low, wide dish my mother baked it in. I call my version ratatouille because the name is familiar and the ingredients are similar.
There's quite a bit of cutting involved so be sure to use a sharp, quality knife.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on one side, about 1 minute. Continue to sauté for another 1 or 2 minutes. Lower the heat to medium, add the leek, season with salt and pepper, and sauté until the leek is soft but not brown, about 2 minutes. Add 1 tablespoon garlic and sauté for another minute. Add 1 teaspoon of the thyme and stir. Scrape the vegetables into a large bowl. Give the pan a quick rinse and scrub if anything has stuck and burned.
In the same pan, heat another 1 tablespoon of the olive oil over medium-high heat until hot. Add the bell pepper and sauté for about 1 minute. Add the yellow and green zucchini and cook until they release their water and turn translucent but have not colored, about 2 minutes. Add the remaining 2 teaspoons thyme. Season with salt and pepper. Spread the vegetables in the bowl with the mushrooms so they cool quickly and retain their color.
Heat the remaining 1/2 tablespoon olive oil in the same sauté pan over medium-high heat until hot. Add the remaining 1 teaspoon garlic. Sauté briefly until lightly colored, then add the tomatoes. Season with salt and pepper. Bring to a boil and simmer until the mixture thickens, about 5 minutes. Add the spinach and toss until it wilts into the tomatoes. Scrape into the bowl with the other vegetables and stir so the mixture cools a bit. Add the basil and grate the parmesan over the mixture. Toss until well mixed. Serve warm or at room temperature. |
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The Summer Squash Show |
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Quick Tip:
Double this recipe and turn it into a summer staple since it lends itself to so many different dishes |
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