Ratatoulille, AppleSubmitted by tylarnes
Makes 10 servings
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serve on crostini
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Ingredients
| 1/5 |
cup canola oil |
| 1 1/2 |
cup celery, diced |
| 1 |
cup red onions, diced |
| 2 |
cup green apples, peeled and diced |
| 2 |
tbsp. garlic |
| 1/2 |
cup tomatoes, diced |
| 1 |
cups yellow squash, diced |
| 3/4 |
cup pecans, chopped |
| 1 |
tbsp. salt |
| 1 1/2 |
tsp. pepper |
| 1 |
tsp. ground nutmeg |
| 1 |
tsp. dried basil |
Directions
- In non-stick or heavy skillet, heat 1/4 cup blended oils. Add celery and red onions. Saute over medium heat until soft and browned. Remove vegetables to bowl. Heat 1/4 cup of blended oil in skillet; add apples. Saute until apples are soft and golden; remove and add to bowl. Heat first 1/4 cup oil in skillet. Add garlic, zucchini and yellow squash. Saute until soft. Return vegetable-apple mixture to skillet. Stir tomatoes, walnuts, salt, pepper, and nutmeg. Continue cooking over medium heat 5-10 minutes until mixture is thickened. Stir in basil and cook additional 1-2 minutes. To serve, portion 2 tablespoons ratatouille on each slice.
Categories
Appetizers
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Serving Size 86.8g |
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Amount Per Serving |
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| Vitamin A 4% |
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Vitamin C 10% |
| Calcium 2% |
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Iron 2% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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