Leek and zucchini ratatouille, heart health
20
25
6
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (2 teaspoons) of olive oil
- 1 chopped garlic clove
- 4 zucchinis
- 1 can of 796 ml of peeled whole Italian tomatoes
- 15 ml (1 tablespoon) of Provence herbs
- 7,5 ml (1/2 tablespoon) of balsamic vinegar
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a thick-bottomed casserole, brown the leeks and garlic in oil on medium-high heat for 5 minutes, then reduce the heat and cook for 5 more minutes.
- Meanwhile, slice zucchinis over length and then into half rings. Add to leeks. Salt, pepper, and add Provence herbs.
- Cook for 5 minutes while stirring at medium-high heat. Add tomatoes, reduce heat, and simmer for 20 to 25 minutes while stirring from time to time. Add balsamic vinegar, rectify seasonings, and stir well.
- Serve with meat or add a can of white beans, rinse and drain to make it a main dish.
