AUTUMN RATATOUILLE
Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.
Provided by Nohoko
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
- Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
- Stir in a few grinds of pepper and soy sauce to taste.
Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 676.9, Carbohydrate 12.2, Fiber 2.4, Sugar 3, Protein 1.6
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