Recipes for Health
Enjoy Summer's Vegetable Bounty: Rattatouli Recipe
By Julianne Koritz
It's August and many vegetables, growing since spring, are ready to be
harvested. It is time to enjoy the bounty of the garden. Make sure
everything you put into this dish is fresh from the garden or farmer's
market.
Organic
vegetables are ideal.
If you don't have all the listed vegetables, just make sure you have at least 3
different kinds. Please...no canned foods.
1 large onion- red or yellow
3 garlic cloves
2 med. yellow squash
2 med zucchini
1 eggplant
2 large red tomatoes
1 yellow tomato
1 green pepper
1 yellow or red pepper
Chopped basil
2-3 tablespoons olive oil
Vegetable or Chicken bouillon, or white wine
Fresh shredded Mozzarella or Parmesan cheese
Chop the onion and peppers; slice the other vegetables. Chop garlic cloves.
Heat the olive oil in a large skillet over medium high heat. Add chopped onion
and garlic- stir to coat with oil and sauté for 2-3 minutes until onions are
transparent. Push the onions to one side, add peppers, sauté for 1-2 minutes,
stir into onions. Push all aside and add squash and zucchini - sauté for 2-3
minutes- add eggplant and sauté for 2-3 minutes. Put all the cooked
vegetables into a bowl and set aside. Now cook the tomatoes in the skillet
with the basil for 2 minutes. Return the vegetables to the tomatoes and stir
all together. If the dish is dry, add 1/4 cup of bouillon or wine and stir into
the dish. Slice or sprinkle cheese over the top of the vegetables, cover for
1 minutes or until the cheese melts. This dish is great with some crusty
bread or over penne pasta. Enjoy!
Julianne Koritz, a registered, licensed dietitian. She lives in North Carolina and is
the creator and instructor for the Self-Healing Expressions course
The Healing Power of Food: The Energized Body Plan.
Copyright © 2004 Julianne Koritz.
All rights reserved. If you are interested in publishing this article, please
email
.
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