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Use a sharp knife or a mandoline to slice the zucchini and yellow squash into ⅛-inch-thick slices. Shingle the sliced vegetables on top of the sauce in an alternating pattern, working from the ...
Courgette (zucchini), yellow squash, aubergine (eggplant), Roma tomatoes, yellow onions, garlic, herbs Confit byaldi is a variation on the traditional French dish ratatouille by the French chef Michel Guérard .
In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
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6 small boneless skinless chicken breast halves (1-1/2 lb.); 1 tbsp olive oil; 1 / 2 cup sliced onion; 2 cloves garlic, minced; 1 small eggplant trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c. 1930. [5]
In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and halve the tomatoes crosswise. Coarsely chop the tomatoes, keeping the juices and seeds.
The zucchini (/ z u ˈ k iː n i / ⓘ; pl.: zucchini or zucchinis), [1] courgette (/ k ʊər ˈ ʒ ɛ t /) or baby marrow (Cucurbita pepo) [2] is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.