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Marinated Ratatouille https://www.metro.ca/userfiles/image/recipes/ratatouille-marinee-10339.jpg PT30M PT30M PT1H00M
Place zucchini and peppers at the bottom of an extra-large freezer bag. Add onions and garlic. Remove as much air from bag as possible, seal and place in freezer. Place eggplant and tomatoes in a second freezer bag. Remove as much air from bag as possible and seal. Mix together wine, pesto and herbs. Place in a small freezer bag and seal. Mark the recipe name and date on each bag with a permanent marker. Indicate “1/2” on the first bag and “2/2” on the second, as well as the small bag of marinade. Place in freezer. Thaw vegetables in fridge for 8 hours (all day or overnight) before cooking. Heat 2 Tbsp. (30 mL) olive oil in each of 2 large pans. In one pan, add contents of bag 1/2 (zucchini, peppers, onions, and garlic). Season with salt and pepper and cook over medium heat until vegetables are tender and to your taste. In the second pan, add contents of bag 2/2 (eggplant and tomatoes). Season with salt and pepper and simmer until eggplant starts to fall apart. In a large bowl, mix together contents of both pans. Pour marinade into one of the pans and cook 1 minute to evaporate the alcohol. Pour over vegetables. Mix well. Garnish with fresh basil, if you wish, and serve.
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4 1 4 4
3 cups (750 mL) onion, chopped (about 1 large onion) 2 garlic cloves, chopped 6 cups (1 1/2 L) medium-sized yellow and green zucchini, cut into 1” (2.5 cm) cubes (4 zucchini) 5 cups (1 1/4 L) coloured peppers, cut into 1” (2.5 cm) cubes (3 peppers) 6 cups (1 1/2 L) eggplant, cut into 1” (2.5 cm) cubes (1 large eggplant) 4 cups (1 L) tomatoes, cut into ½” (1.5 cm) pieces (4 tomatoes) 1/2 cup (125 mL) red wine 2 Tbsp. (30 mL) garden pesto (no nuts or cheese) 1 tsp. (5 mL) herbes de Provence
Marinated Ratatouille

Marinated Ratatouille

Rate this recipe
1 Vote
8
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 3 cups
    (750 mL)
    onion, chopped (about 1 large onion)
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  • 2
    garlic cloves, chopped
  • 6 cups
    (1 1/2 L)
    medium-sized yellow and green zucchini, cut into 1” (2.5 cm) cubes (4 zucchini)
  • 5 cups
    (1 1/4 L)
    coloured peppers, cut into 1” (2.5 cm) cubes (3 peppers)
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  • 6 cups
    (1 1/2 L)
    eggplant, cut into 1” (2.5 cm) cubes (1 large eggplant)
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  • 4 cups
    (1 L)
    tomatoes, cut into ½” (1.5 cm) pieces (4 tomatoes)
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  • 1/2 cup
    (125 mL)
    red wine
  • 2 Tbsp.
    (30 mL)
    garden pesto (no nuts or cheese)
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  • 1 tsp.
    (5 mL)
    herbes de Provence
  • liduid to add on day of cooking:


  • salt and pepper
  • 1/4 cup
    (60 mL)
    olive oil
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  • fresh basil
Imprimer ma sélection

Preparation

Place zucchini and peppers at the bottom of an extra-large freezer bag.

Add onions and garlic.

Remove as much air from bag as possible, seal and place in freezer.

Place eggplant and tomatoes in a second freezer bag. Remove as much air from bag as possible and seal.

Mix together wine, pesto and herbs. Place in a small freezer bag and seal.

Mark the recipe name and date on each bag with a permanent marker. Indicate “1/2” on the first bag and “2/2” on the second, as well as the small bag of marinade. Place in freezer.

Thaw vegetables in fridge for 8 hours (all day or overnight) before cooking.

Heat 2 Tbsp. (30 mL) olive oil in each of 2 large pans.

In one pan, add contents of bag 1/2 (zucchini, peppers, onions, and garlic).

Season with salt and pepper and cook over medium heat until vegetables are tender and to your taste.

In the second pan, add contents of bag 2/2 (eggplant and tomatoes).

Season with salt and pepper and simmer until eggplant starts to fall apart.

In a large bowl, mix together contents of both pans.

Pour marinade into one of the pans and cook 1 minute to evaporate the alcohol. Pour over vegetables. Mix well.

Garnish with fresh basil, if you wish, and serve.

Source : Metro

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