Ratatouille Vegetarian

Yield: 12 Servings

Ingredients

• 2 tbl Oil Blend Vegetable 90/ EVO 10
• 8 oz Fresh Jumbo Yellow Onion-Trimmed, Diced
• 1 oz Fresh Garlic Whole Cloves AP Peeled-Minced
• 1 lb Fresh Yellow Squash-Trimmed, Cubed
• 1 lb Fresh Squash Zucchini-Trimmed, Cubed
• 1 lb Fresh Eggplant- Peeled, Cubed
• 1 lb Fresh Green Pepper-Seeded, Cut
• 2 lb Canned Tomato diced in Juice NSA
• 1 oz Canned Tomato Paste
• 1 tbl Drained Capers
• 2 each Herb Dried Whole Bay Leaves
• 1 tsp Salt
• 1 tsp Spice Ground Black Pepper
• ¼ oz Herb Fresh Basil- Very thinly sliced
• 2 tbl Herb Fresh Curly Parsley –Minced
• 1 tbl Herb Fresh Oregano-Minced
• 1 ½ cup Asilomar Sauce
• 1 qt. 2 cup Side Quinoa

Method

In stockpot over medium-high heat, heat oil. Add onion and garlic. Sauté until onion is translucent, 2-3 minutes.

Add yellow squash, zucchini, eggplant and green pepper. Sauté until vegetables are tender-crisp, 2-3 minutes.

Add tomato, tomato paste, capers, bay leaves, salt and black pepper. Bring to a boil. Reduce heat. Simmer 8-12 minutes.

Add basil, parsley and oregano. Stir until well blended.

Cover. Keep hot for service or use as directed in recipe.

Garnish with 1 floz coulis and 1/2 cup quinoa.

Sauce 

Amount: 1 Cup

Serving Size: 1 fl oz

Number of Portions: 8

Ingredients

• 2 oz Herb Fresh Basil Leaves
• 2 tbl Vegetable Fresh Garlic Whole Cloves AP Peeled - Minced
• 3/4 cup Oil Blend Vegetable
• 1 tbl Juice Bulk Lemon Pasteurized Refrigerated
• 1/4 tsp Spice Pepper Black Ground
• 3/4 tsp Kosher Salt
• 2 oz Vegetable Fresh Onion Green Scallion, Trimmed, Cut
• 2 oz Herb Fresh Parsley Curly - Leaves, chopped

Method

In a food processor, place basil, garlic, and 1/4 of the oil. Process until finely chopped.