Pumpkin and leeks ratatouille
20
30
6
No
Ingredients
- 1 seeded and diced green pepper
- 1 seeded and diced red pepper
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 4 chopped garlic cloves
- 500 ml (2 cups) of diced pumkin
- 125 ml (1/2 cup) of olive oil
- 3 diced Italian tomatoes
- 60 ml (1/4 cup) of white wine
- 15 ml (1 tablespoon) of Provence herbs
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a large casserole, brown pepper, leeks, garlic and pumkin with olive oil for 5 minutes.
- Add ingredients left and continue cooking until tomatoes tenders.
Chef’s note
This preparation is very tasty on pastas, couscous or quinoa. Served on toast, it goes well with cheeses.
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