Name: Sweet corn and zucchini ratatouille
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Cuisine: french
Ingredients: 54.60 gm olive oil; 2 small red onions, medium dice; 4 garlic cloves, finely chopped; 2 red capsicum, medium dice; 2 green capsicum, medium dice; 6 zucchini, medium dice, green parts only; 4 ears fresh yellow sweet corn, husk removed (about 3 cups of kernels); 125.00 ml fresh parsley, finely chopped; 80.00 ml fresh thyme, chopped; 125.00 ml basil leaves, finely chopped; 84.00 gm fresh lemon juice

Sweet corn and zucchini ratatouille

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Curtis Stone's veggie-packed ratatouille: a healthy and delicious side dish!

Ingredients:

54.60 gm olive oil
2 small red onions, medium dice
4 garlic cloves, finely chopped
2 red capsicum, medium dice
2 green capsicum, medium dice
6 zucchini, medium dice, green parts only
4 ears fresh yellow sweet corn, husk removed (about 3 cups of kernels)
125.00 ml fresh parsley, finely chopped
80.00 ml fresh thyme, chopped
125.00 ml basil leaves, finely chopped
84.00 gm fresh lemon juice

Instructions:

In a large sauce pot, heat the oil over medium-high heat until shimmering.
Saute the onions for approximately 4 minutes until they are just softened.
Add the garlic and sauté until fragrant, about 30 seconds.
Add the red and green bell peppers and sauté for approximately 4 minutes or until they are slightly softened.
Saute the zucchini and corn until they are crisp-tender, for about 5 minutes.
Mix in the parsley, thyme, basil, and fresh lemon juice.
Season with a pinch of salt and a sprinkle of black pepper before serving.

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