|Autumn Vegetable Saute/Stew|
|1/20/2018 1:04:50 PM - This is actually a version of ratatouie (I have no idea the spelling of that!!) that I'm sure a purist would scoff at, but I think is pretty darn good. I actually learned the concept of this recipe from a fellow actor back in the day in Japan when we were invited on a cooking TV program, and this was his dish. He kept insisting that no matter what the proportions and ingredients you put in, it always come out tasting good, and so far I have found this to be true, so it's one of these recipes that I have a hard time judging the measurements on, but I'll give it a shot. This is the most recent version that I made that my husband and I are still munching on, and it's especially making us appreciate the farmlands where we live!|
1/4 C olive oil
4 garlic cloves, coarsely chopped
1 large onion, coarsely chopped
1 medium to big zucchini, chopped in quarters lengthwise then cut cross-wise in 1/4" pieces
1 medium to big summer squash, chopped like the zucchini
1 green pepper, also chopped medium size pieces
1 red pepper, chopped the same as above
3 large tomatoes, coarsely chopped
1/4 C (oh, what the hell, maybe 1/2 a cup?) of white wine
salt & pepper to taste -- be generous and don't be shy, especially with the pepper!
dried basil & oregano -- about 1 teaspoon each
1 bay leaf
Take a medium-large pot and heat oil over medium high heat. Saute garlic & onion 'til softened, then slowly add each vegetable down the order as listed. I personally chop the vegetables as I go and it seems to be fine. After everything has been added, let it stew for another half an hour on the high heat -- you'll notice that the tomatoes let up a lot of juices, as well as the other vegetables so you want to condense the flavors together a bit. And voila! You have a WONDERFUL side dish to a meat, fish or poultry, or a nice main for you vegetarians. You can sprinkle some toasted sunflower seeds. Keep in mind when making this that you can also change up the vegetables with any vegetables in season: leeks, green onions, eggplant, yellow zucchini, etc.
| Monday's Gastronomic Adventures|