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 Ratatouille (vegan) |
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| Click here for a printable version of this recipe |
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2 small zucchini, about 1/2 pound 1 medium bell pepper, chopped 1 medium onion, finely chopped 2 medium tomatoes, each cut into fourths 1/4 cup olive or vegetable oil 1 1/2 tsp. salt 1/4 tsp. pepper 1 clove garlic, crushed Cube eggplant and zucchini. Cook all ingredients in a 12-inch skillet over medium heat 10-15 minutes, stirring occasionally, until zucchini is tender. Makes 6 servings. |
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