Another recipe I learned from my father – it’s similar to ratatouille, but uses green vegetables with more subtle flavors than your standard ratatouille.
Prep time: ~25 min
- 1 bulb fennel, sliced into thin strips.
- 1 green bell pepper, sliced into thin strips.
- 3 cloves garlic, peeled and minced/crushed.
- 2 medium zucchini, sliced into thin quarter-moons.
- 2 medium leeks, sliced into thin half-moons.
- 2 tbsp olive oil.
- 1 large pinch dried herbs (tarragon or herbes de provence work well).
- salt and pepper, to taste.
Place the oil into a medium-sized saucepan and heat over medium heat. Add the fennel when the oil is hot, and cook, with the lid on, until it just begins to soften, stirring often.
Toss in the garlic and bell pepper, stirring frequently.
Once the pepper starts to soften, add the zucchini and the leeks. When everything starts to become fragrant and soft, toss in the herbs, stir well, and reduce the heat to medium-low. Cook until the zucchini are tender, then serve and enjoy!