Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Greek Ratatouille
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- #43046
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 teaspoons olive oil, divided
1 cup chopped red onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cups chopped zucchini
1 1/4 cup chopped yellow squash
3 cups small mushrooms, halved
3 cloves garlic, minced
3 cups hot cooked long-grain brown rice
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup chopped fresh basil
OR
1 tablespoon dried basil
1 package (4 ounce size) crumbled feta cheese
directions
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and peppers; cook 3 minutes or until lightly browned (do not stir). Remove onion and peppers from pan; place in a large bowl.
Heat 1/2 teaspoon oil in skillet. Add zucchini and squash, and cook 3 minutes or until lightly browned (do not stir). Remove zucchini and squash from pan, and place in bowl. Heat 1/2 teaspoon oil in skillet. Add mushrooms and garlic, and cook 3 minutes or until lightly browned (do not stir).
Return onion, peppers, zucchini, and squash to skillet. Stir in rice, oregano, pepper, and salt, and cook just until heated. Remove from heat. Stir in basil and cheese.
added by
sweetestpom
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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