Maple Squash Ratatouille
Preparation: 15 minutes
Cooking: 10 minutes
4 servings
Ingredients
- 2 cup olive oil
- 1 cup squash of choice Thelma Sanders, Red Kuri, diced
- 1 Costata Romanesco diced
- 1 yellow zucchini diced
- 1 red pepper diced
- 1 green pepper diced
- 1 ½ cup mushrooms quartered
- 1 onion coarsely chopped
- 3 garlic cloves chopped
- 1 cup Italian tomatoes diced
- ¼ cup maple syrup
- Basil and oregano fresh or dried to taste
- Salt and pepper from the mill
Instructions
- In a saucepan, heat the oil and sauté the vegetables for 4 to 5 minutes.
- Add the tomatoes, maple syrup, salt and pepper and cook for 4 to 5 minutes.
- Add the herbs at the last minute. Serve as an accompaniment or ‘au gratin’.