Short Cut Ratatouille

9 ingredients
5 steps

Ingredients

  • 1/2 pound grilled eggplant (available from a carryout shop)
  • 6 ounces grilled zucchini (from a carryout shop)
  • 6 ounces grilled red, yellow and green peppers (from a carryout shop)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 medium ripe tomato, chopped
  • 1 tablespoon minced fresh herbs, like parsley, thyme and basil
  • Salt and freshly ground black pepper

Directions

  1. 1
    Dice the grilled vegetables into 1/2-inch cubes, and set aside.
  2. 2
    Heat the oil in a skillet, add the onion and garlic and saute over medium heat until the onion has softened.
  3. 3
    Add the tomatoes, cook a minute or so, then fold in the diced grilled vegetables.
  4. 4
    Cook, stirring mixture with a wooden spoon for a few minutes, fold in the herbs, and then season to taste with salt and pepper.
  5. 5
    Serve warm or at room temperature.

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