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/
