Microwave Ratatouille
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
62
Spice
56
Sweetness
48
Sourness
38
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Toss the onion, garlic, sun-dried tomatoes, 1 tablespoon of the olive oil, 1/2 teaspoon of the thyme, 1/2 teaspoon salt and a couple grinds of pepper in a microwave-safe 9-inch pie dish
2
Cover with a piece of wax paper
3
Microwave on high (at 100 percent power) until the onions are soft and translucent, 7 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven
4
(When removing the wax paper, be careful to avoid the hot steam
5
) If the onions are still a little raw, microwave again, covered, in 30-second increments
6
While the onions cook, toss the eggplant, zucchini and yellow squash slices with 2 tablespoons of the remaining olive oil, the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt and a few turns of black pepper in a large bowl
7
Add the plum tomato slices, and gently toss
8
Alternating vegetables, shingle slices in a circular pattern over the cooked onions in the pie dish
9
Sprinkle lightly with salt
10
Cover with wax paper
11
Microwave on high (at 100 percent power) until the vegetables are soft, 9 minutes in an 1,100-watt oven or 14 minutes in a 700-watt oven
12
If there is any resistance when you pierce the vegetables with a paring knife, microwave again, covered, in 30-second increments
13
Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven to evaporate excess moisture
14
Drizzle with the remaining tablespoon of olive oil