Fall Vegetable Ratatuille – a delicious recipe with tomatoes, yellow zuccini, basil, wash parsley, broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
FOR VEGGIES
2
3 EACH OF GREEN AND YELLOW ZUCCINI , SLICE A LITTLE THIN ROUNDS BUT NOT MUCH THE VEG SHOUL MAINTAIN ITS SHAPPE AFTER COOKING .
3
FINE CHOPPED HERBS , PARSLEY AND BASIL
4
OLIVE OIL AND 3TBL OF BUTTER IN A MED HOT SAUTEE PAN , ADD THE SQUASH IN , SAUTEE FOR 2 MNTS, COOKING THEM ONLY HALF WAY AND ADD SALT PEPPER AND THE CHOPPED HERB, TURN OFF THE HEAT .
5
TO SERVE :
6
IN YOU FAVORITE BOWL
7
ARRANGE THE SQUASH MIX THE COLORS ON TOP OF EACH OTHER MAKING EVEN AMOUNT FOR EACH PLATES AND MOUVES. AND PUT IN A 200 DEGREE OVEN FOR 4MNTS
8
GIVING THE BROTH ENOUGH TIME TO HEAT UP WITH OUT BOILING .
9
TAKE OUT THE BOWLS AND GENTLY POUR IN THE DELICIOUS CLEAR TOMATO BROTH .
384
kcal
Calories
27
g
Fat
14
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large tomatoes, 3 yellow zuccini, 3green zuccini, 10 basil leaves, and more.
Yes, Fall Vegetable Ratatuille falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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