I created this dish, my own version of ratatouille, to readily dispatch some of the vegetable I had still cooling in the crisper. There aren't any tomatoes in this and I added a jolt of sriracha sauce to the mix--it was absolutely delicious. The Pete-Tatouille can be served as a side dish for four or dinner for two, piled on top of a bed of yellow rice. To be perfectly honest, I was so tempted that I ate much of it right out the pan!
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2 medium squash, thinly sliced and salted
2 medium zucchini, thinly sliced and salted
1 large sweet onion, thinly sliced
2 cups frozen okra, cooked in microwave
2 cups porcini broth
1 tb anchovy paste, adding to taste
2 tb minced garlic, adding to taste
1 tb unsalted butter
2 tb olive oil
A lashing of sriracha sauce, depending on how hot you like it--some do!
Servings Per Recipe: 2
Amount per Serving
- Total Fat: 20.6 g
- Saturated Fat: 5.8 g
- Trans Fat: 0.2 g
- Cholesterol: 23.9 mg
- Sodium: 975.4 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 5 g
- Sugars: 14.6 g
- Protein: 7.8 g