Winter storm Nemo spared our area, with just about 5 inches of snow after an anticipated foot or more. We were prepared for a bigger dumping, but are relieved because it could have been much more difficult, realizing that coastal areas of New York and New England really got hit hard. Russ (my bf) is in Bridgeport, CT, this weekend, and that area is in a state of emergency with reports of up to 3 feet of snow!
Figuring that this would be a snow-bound weekend, I prepared a big pot of ratatouille. It's such a simple recipe, basically a stew/soup of chunky vegetables immersed in a tomato sauce. In the middle of winter, it's like a warm serving of summer with a sprinkling of parmesan. We're so fortunate to find fresh vegetables like zucchini and peppers in February! And even better, it's so completely healthy! With just a couple of tablespoons of olive oil, the vegetables join together to eventually simmer into a beautiful medley of fresh flavor. I can't wait to wrap my hands around a warm bowl! (I even added some of the vegetables from the pot to an egg-white omelet this morning, making for a mighty fine breakfast!)
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| My car under the snow! |
Here's my version of the recipe, with a couple of photos to bring summer's color to this snowy-white day!
RATATOUILLE
2 tablespoons olive oil
2 sweet onions, cut in wedges
2 small zucchini, cut in 1/2 inch slices
2 small yellow squash, cut in 1/2 inch slices
1 each -- green, red, yellow peppers, cut in 1/2 inch chunks
8 ounces mushrooms (I used baby bella)
2 cans crushed tomatoes
1 4 ounce can tomato paste, with seasoning (Italian herbs, etc.)
3 cups water or vegetable stock
Parmesan cheese
Add olive oil to large, heavy pot or dutch oven. Add cut-up vegetables and cook over medium heat, stirring occasionally, until vegetables wilt and zucchini and squash are translucent. Add crushed tomatoes, tomato paste, and mushrooms. Add water or stock. Bring to a boil and then reduce heat. Simmer slowly, stirring now and then, for a few hours.
Serve with a sprinkling of Parmesan cheese.
