![\"Bowl](\"https:\/\/behnsbestper.com\/News\/wp-content\/uploads\/2023\/09\/Ratatouille-1024x1024.jpg\")
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Is there such a thing as growing just a little zuccini? Probably not. Once it gets sta<\/span>rted it seems like there is no stopping it. Here’s way to put your zuccini harvest to good use.<\/span><\/p>\r\n\r\n\r\n\r\n Ratatouille Recipe Zucchini 2 (You can alter the amount of each vegetable.)<\/p>\r\n\r\n\r\n\r\n Peel and finely slice the onions. Peel and crush the garlic cloves. Wash and cut all of the other vegetables into big pieces (2\u201d square). Saute the onions with olive oil (do not color), add the crushed garlic, cook for one minute, add the tomatos, peppers, zuchinis, eggplant and the herbs. Mix and cook for 3 minutes than put the pan in the oven at 350\u00ba F for 30 minutes. Check and mix the ratatouille every 10 minutes while the pot is in the oven. The ratatouille is ready when the vegetables are tender.<\/p>\r\n Thanks to our local French chef Jerry Mohr for this recipe.<\/p>\r\n","protected":false},"excerpt":{"rendered":" Is there such a thing as growing just a little zuccini? Probably not. Once it gets started it seems like there is no stopping it. Here’s way to put your zuccini harvest to good use. Ratatouille RecipeServes 4 to 6 people Zucchini 2Eggplant 1Tomato 2Red Pepper 1Green Pepper 1Onion 2 mediumGarlic 4 clovesHerbs:\u00a0 Thyme, Rosemary, … <\/p>\n
Serves 4 to 6 people<\/p>\r\n\r\n\r\n\r\n
Eggplant 1
Tomato 2
Red Pepper 1
Green Pepper 1
Onion 2 medium
Garlic 4 cloves
Herbs:\u00a0 Thyme, Rosemary, Herbe de Provence or Italian Seasoning.<\/p>\r\n\r\n\r\n\r\n