Mushroom, Capsicum, Zucchini and Herb Ratatouille

Mushroom, Capsicum, Zucchini and Herb Ratatouille
Nutrition Information
  • Serves: 2
  • Calories: 713
  • Fat: 58g
  • Sodium: 426g
  • Fiber: 14g
  • Protein: 16g
  • Cholesterol: 0g
Prep time: 
  • 1 Tbs olive oil
  • 1 cloves garlic, minced
  • ½ zucchini (cubed)
  • 1 red capsicums
  • 1 yellow capsicums
  • 100 g portobello mushrooms
  • 2 tsp tomato paste
  • 2 tsp parsley
  • 2 tsp tarragon
  • 2 tsp basil
  1. Heat the olive oil in a large pan and saute the garlic until golden.
  2. Add the sliced mushrooms and cook for 5 minutes over a high heat to wilt them.
  3. Add the capsicum flesh, cut into chunky pieces and stir over a high heat for two minutes.
  4. Turn the heat down to low and cover the pan.
  5. Add the tomato paste and allow the vegetables to cook slowly for 10 minutes.
  6. Add roughly chopped Zucchini and mix in well, continue cook a further 10 minutes
  7. Remove the lid, add the herbs and salt and pepper to taste. Cook for just a minute or two longer to evaporate any excess liquid.
  8. Allow to cool, can be hot to eat.
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