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Leek and zucchini ratatouille, heart health
Author:
Geneviève Arbour Dt. P.
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Preparation
20
Baking
25
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Leek and zucchini ratatouille, heart health
From
Jan 22
to
Jan 01
Preparation
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.
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Leek and zucchini ratatouille, heart health
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