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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish. Ingredients:
2 tablespoons extra virgin olive oil |
1 yellow onion, peeled coarsely chopped |
1 garlic clove, peeled and coarsely chopped |
1/2 small acorn squash, peeled and cut into 1/2-inch pieces |
1 small zucchini, halved lengthwide and cut into cubes |
1/2 carrot, halved lengthwide and cut into cubes |
1/2 red bell pepper, halved lengthwise and cut into 1/2-inch slices |
1/2 green bell pepper, halved lengthwise and cut into 1/2-inch slices |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 teaspoon soy sauce |
Directions:
1. Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
2. Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
3. Stir in a few grinds of pepper and soy sauce to taste.
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