Squash Ratatouille with Maple Syrup
Print Category Zucchini Thematic Autumn Stove Less than 30 minutes health Source Fédération des producteurs du Québec Evaluation
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Click to enlarge Ingredients
- 30 ml (2 tablespoons) olive oil
- 250 ml (1 cup) squash of choice (butternut, acorn, pumpkin, etc.), diced
- 1 green and 1 yellow zucchini, diced
- 1 green and 1 red pepper, diced
- 375 ml (1 ½ cups) mushrooms, quartered
- 1 onion, coarsely chopped
- 3 garlic cloves, finely chopped
- 250 ml (1 cup) Italian tomatoes, diced
- 60 ml (1/4 cup) maple syrup
- Salt and freshly ground pepper, to taste
- Basil and oregano, fresh or dry, to taste
Method
- Heat oil in a casserole and gently brown the vegetables for 4 to 5 minutes. Add the tomatoes, maple syrup, salt and pepper and continue cooking for 4 to 5 minutes. Add the herbs at the last minute. Serve as a side dish or au gratin.
Cook commentary
Servings : 4
Preparation time : 15 minutes
Cooking time : 10 minutes
ENERGY: 203 calories
PROTEIN: 3.4 g
CARBOHYDRATES: 30 g
FATS: 7.7 g
Excellent source of Vitamin C
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