Potato Ratatouille
For this heartier, potato-packed ratatouille, we chose a medley of organic vegetables: eggplant, celery, zucchini, tomato, green beans and green pepper. With such an abundance of flavours, only a good glug of olive oil and some garlic were needed to bring this dish to life. Served warm or cold, this potato ratatouille is a great […]
Ingredients
- 2 potatoes, peeled and cubed
- 2 celery stalks, diced
- 1 onion, chopped
- 1/4 cup (60 ml) olive oil, plus more for serving
- 1/2 cup (125 ml) chicken or vegetable broth
- 3 tomatoes, cubed
- 2 garlic cloves, chopped
- 2 zucchini, cubed
- 1 small eggplant, about 1/2 lb (225 g), cubed
- 1 green bell pepper, seeded and cubed
- 1/2 lb (225 g) green beans, cut into pieces
Instructions
- In a cast iron Dutch oven or non-stick pot over medium-high heat, brown the potatoes, celery and onion in the oil. Add the broth. Cover and simmer over medium heat for 10 minutes. Add the remaining ingredients. Season with salt and pepper.
- With the lid on, continue cooking for 20 minutes or until the vegetables are al dente, stirring carefully 2 or 3 times. Adjust the seasoning. Let cool for 10 minutes. When ready to serve, add a generous drizzle of olive oil.
- Serve alone or, if desired, with fish or Italian sausages.
For this heartier, potato-packed ratatouille, we chose a medley of organic vegetables: eggplant, celery, zucchini, tomato, green beans and green pepper. With such an abundance of flavours, only a good glug of olive oil and some garlic were needed to bring this dish to life. Served warm or cold, this potato ratatouille is a great match for meat, fish or even eggs.