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45 mins

My delicious go-to vegetarian Sunday stew!
I love to make this on Sunday nights and freeze what I don't use to eat later during the week. If you aren't serving 20 people though, I would recommend cutting the recipe down some.

Posted by MagicalGirlMaya from Dallas, Texas, United States • Published See MagicalGirlMaya's 206 projects »

  • How to cook ratatouille. Ratatouille  - Step 1
    Step 1

    The ingredients

  • How to cook ratatouille. Ratatouille  - Step 2
    Step 2

    Start by chopping up the garlic and onion very fine, then cook them in a large pot on medium hit in a splash of oil until they begin to become transparent. Then slice your mushrooms very finely and add them as well. Once they start to get a little bit of color on them you can add the rest of the ingredients.

  • How to cook ratatouille. Ratatouille  - Step 3
    Step 3

    Then start slicing your squash. I used a mandolin slicer because it keeps everything very uniform and the perfect thickness. You don’t need one thought. Cook until your squash begin to become translucent.

  • How to cook ratatouille. Ratatouille  - Step 4
    Step 4

    Once everything has started to become translucent you can add your tomatoes. I used whole peeled, but you can use whatever kind of canned tomatoes you wish. Cover your pan and allow to simmer on medium/low heat for about 30 minutes or until it reaches the consistency that you like.

  • How to cook ratatouille. Ratatouille  - Step 5
    Step 5

    This is how I like to cook my ratatouille. Now I just cover it in cheese and devour it.

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