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Ratatouille with Black Olives https://www.metro.ca/userfiles/image/recipes/ratatouille-olives-noires-5367.jpg PT20M PT12M PT32M
Quarter and seed tomatoes. In a skillet, heat a little olive oil on medium. One by one, add quartered tomatoes skin-side down and brown lightly. Remove and skin tomatoes. Set tomatoes aside in a sieve and season with salt and pepper. In a skillet, heat a little olive oil on medium. Cook onions until glassy and set aside with tomatoes. Brown successively eggplant, zucchini and red and green peppers. After cooking, season each vegetable lightly with salt and pepper. Brown garlic and olives for 30 seconds and mix into reserved vegetables. Drain vegetables and adjust seasoning. Transfer vegetables to a pot, add herbes de Provence and heat on medium-high. Serve immediately. Garnish with toasted croutons.
4
Robusto olive oil as needed 8-10 Roma tomatoes 0.250 red onion, cubed 1 small eggplant, cubed 2 zucchini 0.500 red pepper 0.500 green pepper 1/2 cup (125 mL) pitted black olives 2 garlic cloves, sliced thin 1/2 tsp. (2 mL) herbes de Provence Salt and pepper to taste Toasted croutons to garnish
Ratatouille with Black Olives

Ratatouille with Black Olives

Rate this recipe
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  • Lactose-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • Robusto olive oil as needed
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    GALLO EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 8-10
    Roma tomatoes
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    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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  • 0.250
    red onion, cubed
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  • 1
    small eggplant, cubed
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    3.28/kg

  • 2
    zucchini
  • 0.500
    red pepper
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  • 0.500
    green pepper
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    PRODUCT OF ONTARIO 6.59/kg

  • 1/2 cup
    (125 mL)
    pitted black olives
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  • 2
    garlic cloves, sliced thin
  • 1/2 tsp.
    (2 mL)
    herbes de Provence

  • Salt and pepper to taste
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  • Toasted croutons to garnish
Imprimer ma sélection

Preparation

Quarter and seed tomatoes.

In a skillet, heat a little olive oil on medium.

One by one, add quartered tomatoes skin-side down and brown lightly.

Remove and skin tomatoes.

Set tomatoes aside in a sieve and season with salt and pepper.

In a skillet, heat a little olive oil on medium.

Cook onions until glassy and set aside with tomatoes.

Brown successively eggplant, zucchini and red and green peppers.

After cooking, season each vegetable lightly with salt and pepper.

Brown garlic and olives for 30 seconds and mix into reserved vegetables.

Drain vegetables and adjust seasoning.

Transfer vegetables to a pot, add herbes de Provence and heat on medium-high.

Serve immediately.

Garnish with toasted croutons.

Source : Chef Robert Villeneuve

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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