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squash ratatouille with maple syrup
Squash Ratatouille with Maple Syrup
Recipe courtesy of:
La Ferme Martinette
Recipe Information
Yield: 4 servings
Cook Time: 15 minutes
Level: Easy
Ingredients
- 30 ml (2 tbs) olive oil
- 250 ml (1 cup) squash of choice (butternut, acorn, pumpkin, etc.), diced
- 1 green zucchini, diced
- 1 yellow zucchini, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 375 ml (1 cups) mushrooms, quartered
- 1 onion, coarsely chopped
- 3 garlic cloves, finely chopped
- 250 ml (1 cup) Italian tomatoes, diced
- 60 ml (1/4 cup) maple syrup
- Salt, to taste
- freshly ground pepper, to taste
- Basil and oregano, fresh or dry, to taste
Directions
- Heat oil in a casserole and gently brown the vegetables for 4 to 5 minutes.
- Add the tomatoes, maple syrup, salt and pepper and continue cooking for 4 to 5 minutes.
- Add the herbs at the last minute. Serve as a side dish or au gratin.
