Back-Burner Ratatouille

So good and so easy, this comforting Provencal dish is great warm as a side dish, or cold with cottage cheese for lunch. The leftovers just keep getting better. See footnote for oven and slow-cooker directions.

Step: 1

Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.

Step: 2

Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving.

Per Serving: 78 calories; protein 2g; carbohydrates 9.2g; fat 3.6g; sodium 455.5mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.