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Capsicum Ratatouille

Capsicum Ratatouille

Capsicum Ratatouille

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    Ingredients

    Product used:
    Diced Capsicums 500g
    1 1/2 cups McCain Diced Capsicum
    • 2 tablespoons olive oil
    • 1 small onion
    • 1 garlic clove (crushed)
    • 1 small zucchini (diced)
    • 1/2 small eggplant (diced)
    • 2 ripe tomatoes, diced
    • 1/2 teaspoon Italian dried mixed herbs
    • 2 tablespoons of small basil leaves

    Method

    1.Heat olive oil in a frying pan over medium heat and saute the onion and garlic for 2 minutes. Add the zucchini and eggplant and cook for a further 5 minutes or until slightly browned.
    2.Add remaining ingredients to pan and stir through. Reduce heat to low, cover and simmer from 10-15 minutes, stirring occasionally.
    3.Serve warm with roasted lamb rack or grilled chicken