Rosemary Ratatouille (vegetable stew)
Recipe for Category Soups & Stews
Contributed by Lisa (Urban Harvest)
Don't know what to do with your Rosemary? This recipe is designed to help you make the most of it. Note that almost any assortment of veggies will do!
2 to 3 Tbsp olive oil
4 medium cloves garlic
1-1/2 to 2 cups chopped onion
2 cups scrubbed and chopped potatoes
2 cups scrubbed and chopped carrots
2 cups broccoli (including peeled stalk)
3 to 4 stalks celery, in chunks
1 bay leaf
1-1/2 tsp sea salt
1 tsp oregano
1 tsp thyme
2 Tbsp fresh Rosemary
1 14-oz can tomatoes
1. Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and saute over medium heat for 5 min.
2. Add celery, carrots, broccoli, potatoes, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes or until the veggies are soft.
3. Add canned (or fresh) tomatoes, fresh rosemary, and fresh-ground pepper to taste. Cover and simmer about 10 more minutes or until the scent of reosmary is noticeable.;
4. Serve topped with a sprig of fresh rosemary, and olives (optional). Serve with a side of steamed kale, a crisp salad, and a good hearty bread! (Also makes an excellent side for egg, grain, chicken, or fish dishes).