Last night I made Ratatouille with spaghetti noodles. I got inspired to make this for dinner after thumbing through a magazine while waiting in line at the grocery store. It looked pretty easy and that’s very good for a very amateur cook like me. I will though give myself some credit where it’s due [and amateur cooks out there, so should you!], at least I can handle making pasta!
I chose my veggies — eggplant, zucchini, bell peppers, and red onion. I marinated those in a marinade I made out of soy sauce, agave sweetener, and olive oil. Then, I spiced it up with whatever seasonings I had, like garlic and seasoning salts. I cut up the veggies, marinated them for a an hour or so, and then put them on the grill. [a mini table top grill by the way, tee-hee] until they were nice and blackish/brown.
For the sauce I used a canned Mushroom and Basil red sauce. Before I used the red sauce though, I sauteed up olive oil, garlic, and shallot onions (cut up into small pieces). Once that was mixed up together well and smelled good, I poured in the mushroom and basil red sauce. I mixed it up and then added spices to my liking … more garlic, salt, parsley … you can just add whatever spice you imagine would bring out good flavor. All in all I stirred and let sit for a total of about 21 minutes so that all of the flavoring would catch. 11 minutes were for stirring in the spices and another 11 minutes were for stirring in the veggies, so that the sauce could capture the flavors of the grilled marinated veggies. Then I must’ve let the sauce sit without messing with it for about 5 to 7 minutes.
Voila! This is the ratatouille sauce. It was yummy! And easy.