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Freshly made ratatouille, a tasty blend of Provençal vegetables, is a popular dish in the Provence region of France.
This vegetarian meal is a quick version that captures the flavors of Provence without lengthy cooking.
Frisee is a member of the chicory family. It has curly leaves and a slightly bitter edge and goes well with the ratatouille.
Helpful hints:
■ Any type of lettuce can be used instead of frisee.
■ Any type of cheese can be used in the salad.
■ Toasting the walnuts intensifies their flavor.
SIMPLE RATATOUILLE (SAUTEED PROVENÇAL VEGETABLES)
1 T. olive oil
2½ c. eggplant cubes, washed, unpeeled and cut into 1-inch pieces
2 c. zucchini cubes, washed and cut into 1-inch pieces
1 c. sliced onion
2 t. minced garlic
2 c. sliced button mushrooms
2 c. reduced-sodium canned diced tomatoes
1 T. sugar
Salt and freshly ground black pepper
4 slices whole wheat baguette
Heat olive oil in a nonstick skillet over medium-high heat. Add eggplant, zucchini, onion and garlic. Saute 3 to 4 minutes or until onion becomes golden. Add the mushrooms and toss several seconds. Add diced tomatoes and sugar. Bring to a simmer over medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste. Serve with bread on the side.
Makes 2 servings.
FRENCH FRISEE SALAD
¼ c. walnut halves or pieces
4 c. frisee lettuce
2 T. reduced-fat vinaigrette dressing
1 oz. brie, cut into small pieces, about ¼ c.
Toast walnuts in a toaster oven or under a broiler for 2 to 3 minutes. Watch to see that they do not burn. Place frisee in a bowl and toss with the vinaigrette dressing. Sprinkle with the walnuts and cheese. Serve with the ratatouille.
Makes 2 servings.
https://www.bostonherald.com/2020/04/29/capture-flavors-of-provence-without-lengthy-cooking/
2020-04-29 10:12:48Z
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