Vegetable Ratatouille—Stew of Fresh, Seasonal Vegetables
Ingredients:
½ medium onion (red preferred)
3-4 cloves of fresh garlic
Assortment of fresh seasonal vegetables such as kale, broccoli, zucchini, cauliflower, fennel bulb, tomato (Heirlooms preferred, if available), carrot, parsnip, etc.
(NOTE: Mix & amounts depend on the number of serving portions you require.)
1/3 cup extra virgin olive oil
2 cups vegetable broth
Spring water as needed
½ cup fresh chopped parsley (or 2 tablespoons dry parsley)
¼ cup fresh basil (or 2 tablespoons dry basil)
½ teaspoon sweet red paprika
¼ teaspoon powdered ginger
½ teaspoon oregano (optional)
¼ teaspoon Turmeric
¼ teaspoon red Himalayan salt or sea-salt
Pinch of cayenne pepper
2 tablespoons Worcestershire Sauce
Cooking Instructions:
Chop onion & sauté in olive oil on low heat, for 2-3 minutes
Chop garlic cloves, add to onion & sauté for 30 seconds
Cut vegetables into 1-2 inch chunks or larger & add to the onion & garlic—stir & blend well
Mix herbs & spices in a small bowl & sprinkle on top of veggies
Add Worcestershire Sauce
Add veggie broth & water; mix well; cover & simmer—keep checking to make sure they are not over-cooked; remove from heat as soon as the harder pieces are al dente
Serve: as a vegan main dish; as side dish with fish, fowl, tofu or other protein; or over pasta, with red sauce & cheese as Pasta Primavera
Number of servings depends on quantities prepared