Description
A recipe for Southern Italian Ratatouilli

Ingredients

• 8 side-dish servings
  
• 7 tablespoons extra-virgin olive oil
  
• 3 cups sliced fresh wild or domestic mushrooms (1/4-inch thick)
  
• 1 cup thinly sliced leeks (white portions only)
  
• Coarse sea salt (gray salt)
  
• Freshly ground pepper
  
• 2 tablespoons plus 2 teaspoons finely chopped garlic
  
• 6 teaspoons finely chopped fresh thyme
  
• 1/2 cup finely chopped (1/4 inch) red bell pepper
  
• 3 cups finely chopped (1/4 inch) zucchini (about 1/2 lb)
  
• 3 cups finely chopped (1/4 inch) yellow summer (crookneck) squash (about 1/2 lb)
  
• 1 can (28 oz) Progresso Diced Tomatoes, undrained
  
• 2 cups loosely packed baby spinach, cut into 1/4 inch strips
  
• 1/4 cup coarsely chopped fresh basil
  
• 1/4 cup Sargento Artisan Blends Shredded Parmesan Cheese

Preparation
In 12-inch skillet, heat 4 tablespoons oil over medium-high heat. Add mushrooms; cook without stirring about 1 minute or until brown on one side. Turn mushrooms; cook 1 or 2 minutes longer or until browned. Reduce heat to medium. Add leeks; sprinkle with salt and pepper. Cook about 2 minutes or until leeks are soft but not brown. Add 2 tablespoons garlic; cook 1 minute longer. Stir in 2 teaspoons thyme. Scrape vegetables into large bowl. Rinse skillet (scrub if anything is stuck and burned).

In same skillet, heat another 2 tablespoons oil over medium-high heat. Add bell pepper; cook about 1 minute. Add zucchini and yellow summer squash; cook about 2 minutes or until translucent and water is released. Stir in remaining 4 teaspoons thyme. Sprinkle with salt and pepper. Spread vegetables in bowl with mushrooms to cool quickly and retain color.

In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add remaining 2 teaspoons garlic; cook just until lightly colored. Stir in tomatoes. Sprinkle with salt and pepper. Heat to boiling. Reduce heat; simmer about 5 minutes or until mixture thickens.

Add spinach; toss until wilted. Pour mixture into bowl with other vegetables; stir until cooled slightly. Add basil and cheese; toss until well mixed. Serve warm or at room temperature.

Blackstone Sauvignon Blanc

Tasting Note: Blackstone Sauvignon Blanc is bright and fresh with tropical fruit flavors and a touch of classic herbal notes. Its racy acidity and crisp, clean finish are a great match for this recipe's medley of vegetable flavors and basil and garlic accents.

Nutrition
no information available

Serves
8 side-dish servings

Variations
no information available