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Ratatouille with Baby Potatoes

2 onions, halved lengthwise and sliced
1/2 cup bouillon
1 28-ounce can Italian plum tomatoes, undrained, broken up
2 teaspoons oregano
pinch cayenne, or to taste
1 teaspoon grated lemon rind
1 pound baby red potatoes, cut into bite-size pieces
4 medium zucchini, quartered lengthwise, then sliced into 1" pieces
10 black olives, sliced
lemon wedges

Bring the onions and bouillon to a boil and simmer 5 minutes. Add the tomatoes, spices, lemon rind and potatoes and cook 10-15 minutes or until the potatoes are just tender. Stir in the zucchini and olives and cook 5 minutes more, or until the zucchini is crisp-tender but still bright green. Garnish with lemon wedges. Good hot or cold.

4-6 servings, more as part of a buffet

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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