Ratatouille, My Way.. By Marita Lynn

Ratatouille, My Way.. By Marita Lynn

My kids and I have agreed to go meatless at least a few days a week, and I wanted to share with all of you my favorite vegetarian recipe. It is a Ratatouille, with my own twists and of course adding my Peruvian Flair. It is refreshing and healing, and an opportunity to visit my local Farmer’s Market.

Complement  this dish with a side of brown rice, roasted sweet potato and you will be all set.

I am adding a Peruvian ingredient, Aji Panca, a sun dried pepper, not as a spicy with a smokey taste and reddish color. It is also called Aji Colorado. The pepper is a variety of Capsicum baccatum, great anti inflammatory, good for fighting infections and decreasing blood pressure. You can find Aji Panca at any Latin American market as well online.

I would love to hear your comments about this recipe:

Yield : 4 people

  • 1 Tbsp Grapeseed oil
  • 1 Red Onion, finely diced
  • 3 Garlic cloves, smashed and diced
  • Salt and Pepper to Taste
  • 1/2 tsp Cumin
  • 1 tsp Aji Panca paste
  • 1 tsp Tomato Paste
  • 2 celery stalks, finely diced
  • 2 carrots, diced
  • 2 Tomatoes, diced
  • 2 Red Peppers, diced
  • ⅓ cup Green onions, chopped
  • 1 tsp Thyme, fresh or dried
  • 1 Bay leaf
  • 2 Zucchini Squash chopped
  • 2 Yellow Squash chopped
  • 1 Eggplant
  • 2 cups Vegetable Broth
  • 1 can 12 oz chickpeas
  • Cilantro Sprig for garnish

Feel free to call 1-917-272-8567 with any questions, or use the contact form below, and I will get back to you shortly. or visit us at https://mykitchenintuition.com/

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