Happy Thursday! A few nights ago, Alma cooked dinner for the two of us. Her veggie-packed ratatouille was perfect for the cooler Autumn weather that we’ve been having. Read on for the recipe!
Ingredients
Extra Virgin Olive Oil
2 large spanish onions
1/2-1 head garlic
1 zucchini
1 yellow squash
1 eggplant
4 roasted red peppers (from jar)
1 large can diced tomatoes, drained
a few pickled jalapeño slices
a few basil leaves
salt and pepper to taste
quinoa (follow instructions on package – bring 1 cup quinoa and 2 cups water to a boil, reduce heat and simmer for 10 min)
Directions
Wash zucchini, squash, and eggplant and chop into equal sized pieces. Cut roasted peppers. Chop onions and mince garlic.
Heat a bit of EVOO in a VERY LARGE frying pan (I usually put one tiny piece of onion in and wait until it sizzles – that’s when it’s hot enough).
Add onions and stir for one minute, add garlic 1 minute later, and sautee onions + garlic. You will need to add more EVOO at least twice.
When the onions + garlic start to brown, add the zucchini, squash, eggplant, roasted red peppers, and jalapeños.
Stir for a few minutes until the veggies start to loose volume, then add the drained can of diced tomatoes, the basil leaves, and some salt.
Continue to cook on high heat, stirring continuously until the eggplant, zucchini and squash soften to your liking. Serve on top of quinoa. Enjoy!
Megan’s Notes: I bet some soft goat cheese would pair well with this dish. And if you’re looking for extra protein, you could always add a can of beans or cooked chicken. But don’t forget – quinoa is a grain that is very high in protein :-)
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Happy Thursday! A few nights ago, Alma cooked dinner for the two of us. Her veggie-packed ratatouille was perfect for the cooler Autumn weather that we’ve been having. Read on for the recipe!
Ingredients
Directions
Megan’s Notes: I bet some soft goat cheese would pair well with this dish. And if you’re looking for extra protein, you could always add a can of beans or cooked chicken. But don’t forget – quinoa is a grain that is very high in protein :-)
In my efforts to eat economically, I’ve become a big fan of beans. Check out why Runner’s World calls beans the perfect food for runners.
It’s October and that means pumpkin time! I go a little pumpkin crazy this time of year: bread, pie, cookies, lattes, oatmeal. I love it all! Check out these 11 amazingly delicious pumpkin recipes.
Question: Now that I know your fav ways to enjoycranberries, how do you like your pumpkin? I’d love to get my hands on some pumpkin ice cream!