December 31st, 2010 
TheSaltyChef Ingredients:
1 zucchini
1 yellow squash
2 large Roma tomatoes
1 small eggplant
¼ cup sweet corn
¼ cup red onion
¼ cup green beans
¼ cup fennel
¼ cup sliced asparagus
½ lemon
½ orange
¼ cup olive oil
¼ cup white wine
¼ cup parsley
Salt and pepper
½ cup yellow bell pepper
½ cup red bell pepper
½ cup cauliflower florets
1 TBSP butter
¼ cup chicken broth
Directions:
In a large saute pan, melt butter, garlic, ginger, and onion. Then add green beans and squash, and eggplant, asparagus, bell peppers, cauliflower. Cook until almost tender. Add wine, chicken stock and olive oil. Then add corn and fennel and tomatoes. Add remaining ingredients. Cook until tender. Serve over rice, pasta or mashed potatoes.
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I’m always trying to find recipes that would work well with brown rice. This dish sounds like it would be great over brown rice. Thanks.
Do you have a picture on this? Sometimes in our school restaurant they serve ratatouille and it looks and tastes pretty bad. Now I think yours’ is a lot better. I’ve heard a lot good about this food but can only think about the bad school ratatouille right now
- Akseli
Bell Pepper Bisque cup long grain white rice4 large bell peppers coarsely chopped1 small onion chopped2 cups veggie or chicken stock2 cups milk cup heavy cream1 4 tsp cayenne pepper1 4 tsp sweet paprika1 8 tsp white pepperSalt to tastePlace the rice in a small saucepan with 2 cups of water. Boil over moderate heat until the peppers are tender about 10 minutes. Drain at once.Put the rice red peppers onion and 1 cup of the stock into a blender or food processor.