Fresh Summer Ratatouille


  • Shaved Parmigiano Reggiano cheese (optional)
  • ¼ teaspoon coarsely ground black pepper
  • ½ cup coarsely chopped fresh basil
  • ½ teaspoon kosher salt
  • ¼ cup dry red wine
  • 2 tomatoes, cut into wedges
  • 4 garlic, chopped
  • + 7 more ingredients
    • 2 zucchini, cut in half lengthwise and sliced
    • 1 orange bell pepper, cut into 1-inch pieces
    • 1 ½ pound eggplant, peeled and cut into large cubes
    • ½ teaspoon fennel seeds
    • 1 sweet onion, cut into thin wedges
    • 3 tablespoon olive oil
    • 1 fennel bulb, with stems and leaves

Trim fronds off fennel and cut off all but 3-inches of stalks. Peel bulb and cut with remaining stalks into irregular pieces. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned. Add fennel seeds, eggplant and bell pepper;...

View full recipe at Spry Living


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