I have a minimum amount of kitchen devices, so, no scale. So, I used a measurement conversion site (Source: Calculator-Coverter) and 1 pound was about 2 cups. The recipe was designed for 6-8 servings; I cut it in half since it's usually just me.
Hotplate: 12 Step Ratatouille
(Adapted from: https://www.simplyrecipes.com/recipes/dads_ratatouille/)
1 Patty pan Squash, chopped
1/2 Red bell pepper, diced
You will be preparing and sauteing each vegetable separately.
You may need to add extra oil to the skillet as you go. Also sautéing time will vary. General times are 5-15 minutes.Sauté means: to fry (food, such as small pieces of meat or vegetables) in a small amount of fat until golden, (Source: Merriam-Webster Dictionary).
Chop zucchini while onions and garlic are sautéing.
3. Sauté zucchini.
Chop patty pan and chayote squash while zucchini is sautéing. (I used my frozen leftover patty pat squash and chayote.)
Remove zucchini from skillet, add to pot.
4. Sauté squash.
Dice bell peppers and chop eggplant while squash is sautéing.
Remove squash from skillet, add to pot.
6. Put bouillon cube into 1 cup water.
8. Heat mixture to boiling, lower to simmer, cook for 30 minutes.
OMG, This is wonderful. I don't think I have ever made a recipe with so many ingredients or steps.
I like this recipe even though it involves many steps and ingredients. I like cutting the individual vegetables and then sautéing them. Each step gave me time to prepare the next vegetable and clean up as needed but it took me hours to complete. So, this will be a Sunday cooking marathon dish.
In addition, I had very little food waste.
While writing this blog, I did a little research into squash and learned Zucchini and Chayote are a type of squash and the squash I buy is a scallop or patty pan squash. This has opened my eyes, I never knew there were so many varieties of squash.
Scallop/Patty Pan Squash
University of Illinois Extension