728x90
my iParenting
From Our Sponsors
e-newsletters
Sign up to receive our free weekly e-newsletters

new terms of use
new privacy policy
award-winning products
The iParenting Media Awards program helps parents find the best products for their families.

Summer Ratatouille
by Lisa Desbiens
This recipe can be cooked on top of the stove or in the oven in a roasting pan.

2 zucchini
2 yellow squash
1 pound fresh whole mushrooms
2 large onions
2 large cans stewed tomatoes
1 tub Port wine cheese spread
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Fresh or dried basil
Red pepper flakes, optional
directions
Cut all ingredients into same size pieces, leaving mushrooms whole. Add 1 tablespoon of extra virgin olive oil to pot or pan, and then add all of the contents of the two cans of stewed tomatoes and cover.

Stovetop – cook at 375 degrees F for approximately 35 to 45 minutes or until vegetables are tender, but not overcooked.

Next step is to add dollops of the cheese spread to the top of the pot/pan, and continue cooking until melted.

If this is cooked in the oven, leave uncovered. If on the stovetop, the lid of pot can be put back on.

suggestions
We usually will grill pitas and make pita pockets with this -- it's got a great flavor and is pretty light especially for those hot nights when you just want something light.