I don’t generally blog recipes that don’t originally contain allergens. But I love vegetables so I thought it was time for me to share more of my basic go-to vegetable dishes like ratatouille. So delicious, one of my grandson’s favorites, and easy to put together. Like Chinese food, the hardest and most time consuming part of this dish is chopping the vegetables.
You’ll need:
1 small yellow squash
1 small zucchini squash
1 medium eggplant (I prefer to use Japanese ones because they don’t have the bitterness but pick one with a green stem and inward bottom where the blossom was; also try to pick one that’s reasonably thin and firm to the touch)
1 cup diced onion (sweet, yellow, white, red, whichever you have on hand)
1 tablespoon to minced garlic
1 16oz can diced tomatoes
2 tablespoon tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1 tablespoon agave nectar
Salt and pepper to taste
2 tablespoons olive oil
Heat the olive oil in a large skillet. Add the onions, squash and eggplant. Stir to combine. Cook over medium heat for 5-7 minutes turning several times. Reduce heat to low and cook another 5 minutes or until the vegetables are just getting tender. Add the canned tomatoes, garlic, herbs, salt and pepper. Cook 1-2 minutes to heat, stir in the agave nectar. Serve. Serves 4-6.
cookingwithoutallergens 