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Thursday, May 8, 2014

Pan roasted vegetable ratatouille

Mélange de courgettes, de tomates, de poivrons, et d'aubergines
  1. Dice zucchini, eggplant, bell pepper or sweet peppers, and tomatoes. 
  2. Mince garlic or use garlic salt, pepper, minced basil (or fresh thyme).
  3. Pan roast in olive oil until the vegetables are cooked thoroughly.
You can add an Asian twist with minced green chilies and low sodium soy sauce.

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