Chicken Quesadillas
Instant Dutch Oven - Ratatouille
| By : |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 15 minutes |
| Servings |
6-8 servings
|
Ingredients
- 1 Eggplant medium diced into 1” pieces
- 4 White Zucchini small, medium diced
- 8 Shishito Peppers halved lengthwise, deseeded and sliced thick
- 1 onion large, medium diced
- 3 garlic cloves minced
- 12 1/3 oz tomatoes ripe, medium diced, or canned diced tomatoes
- 3 Fresh Thyme Sprig minced
- 1/3 cups fresh basil chiffonade
- 4 tbsp olive oil
- 1 tbsp salt
- 1/2 tsp black pepper
Ingredients
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Instructions
- Select SEAR/SAUTE and set the time to 30 minutes. Press START
- Add 2 tbsp of oil in the cooking vessel.
- When the vessel is hot, add zucchini and brown by stirring occasionally.
- Add eggplants and shishito peppers and sauté until they are soft.
- Take vegetables out.
- Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
- Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
- Press CANCEL.
- Close the lid.
- Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
- After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
- When cooking time is complete, let it rest for 10 minutes, uncovered.
- Stir in basil before serving.
Recipe Notes
Shishito Peppers can be substituted with 1 Bell Pepper medium in size, diced.
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