Leek and zucchini ratatouille, heart health

Author: Geneviève Arbour Dt. P.
Ratatouille à la courgette et au poireau
Preparation 20
Baking 25
Portions 6
Freezing No


  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (2 teaspoons) of olive oil
  • 1 chopped gralic clove
  • 4 zucchinis
  • 1 can of 796 ml of peeled whole Italian tomatoes
  • 15 ml (1 tablespoon) of Provence herbs
  • 7,5 ml (1/2 tablespoon) of balsamic vinegar
  • Salt and pepper up to taste
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  • In a thick bottomed casserole, brown leeks and garlic into oil at medium high heat for 5 minutes then reduce heat and cook for 5 more minutes.
  • Meanwhile, slice zucchinis over lenght then into half rings. Add to leeks. Salt, pepper and add provence herbs.
  • Cook 5 minutes while stirring at medium high heat. Add tomatoes, reduce heat and simmer for 20 to 25 minutes while stirring from time to time. Add balsamic vinegar, rectify seasonings and stir well.
  • Serve with meat or add a can of white beans, rinse and drain to make it a main dish.

Chef's notes