I have been sharing my recipes with readers for over a year now. Some readers have told me that they love some of them so much that their family asks for them every week. That is quite a compliment. I hope if you haven’t tried any that you will soon.
There are many recipes to peruse below, and others not listed there. Search for recipes and you will get more. I haven’t shared one since February 3, 2023, but have been sharing my finished products on Instagram and promised to put the recipes here.
Here are some of the other recipes Baked Chicken, Chili, Shrimp Scampi, Shortcakes, Pot Roast, Basil Pesto Shrimp, Spicy Bean Salsa, Stuffed Zucchini, Cole Slaw, Zucchini Bread, Zucchini Italiano, Grapenut Custard, Spinach Pita Pizza, Portuguese Seafood Stew, Marinated Mushrooms, Stuffed Portobello Mushrooms, Chicken Marsala, and Rice Paper Veggie Shrimp Wraps. In the past I have also shared recipes for Portuguese Bisquits and Drunken Chicken.
This newest addition to Janice’s Kitchen Corner is Ratatouille! I looked online for a recipe and created my own from others. Since I am only cooking for two the ingredients would have to be increased according to how many you are serving.
- small eggplant
- small zucchini
- small summer squash (yellow)
- 1-2 Roma tomatoes
- salt & pepper to taste
- small onion, chopped
- 1 small red bell pepper, diced
- 1 small yellow pepper, diced
- 1 large can crushed tomatoes
- 4 Tbs olive oil (save 2 Tbs for topping)
- 1-2 cloves garlic minced (save some of this for topping)
- 1/2 tsp thyme (save this for topping)
- 1 Tbs dried basil (save some of this for topping)
- 1 Tbs dried parsley (save for topping)
- Preheat oven to 375 degrees F (190 degrees C)
- Use an oven safe pan like above.
- Slice eggplant, squash and tomatoes in rounds not too thick
- Prepare tomato sauce in olive oil and sauté onion, garlic and peppers until tender then add crushed tomatoes
- Layer slices of all vegetables (eggplant, tomato, zucchini and summer squash) in a ring around the edge of pan moving to the middle on top of sauce.
- Season veggies with salt & pepper
- In a small bowl mix basil, garlic, parsley, thyme, and olive oil and drizzle over the veggies.
- Cover pan with foil of oven-safe cover as I did and bake for 20 minutes (more if you have more veggies than I do).
- Check veggies for softness, if still hard bake for 10 minutes longer.
- Serve as a side dish or put over pasta instead of meat.
This was delicious and used as a side dish to pork chops. There was a little left the next day. I cooked it too long and it was quite soft. I changed the time from 40 minutes to 20 minutes, but you need to check the veggies to make sure they are not too hard. They should be a little soft but not mushy. Mine was mushy but it was still tasty.
I hope you and your family will enjoy this recipe. I would love to hear your thoughts about any of my recipes.
Thank you so much for stopping by to read this post. Come back again any time! Happy eating!
Blessings & Hugs! Stay Safe, Stay Well and God Bless!
READING GIVES YOU WINGS TO FLY! SOAR WITH JEMSBOOKS ALL YEAR THROUGH! HAPPY READING!
Janice Spina aka J.E. Spina
Jemsbooks for All Ages!
AMAZON.COM AUTHOR PAGE (All books)
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I just had a thought. Should there be a small amount left over and the veggies are mushy, why not blend it up and make a soup out of it? Chop up any left over meat to toss in and add some parmesan cheese!
Sure, why not! It would work. 💕
This looks delicious and very appetizing, especially to those vegetarians out there!
Thank you, Noelle! 💕