Ratatouille of leftover vegetables

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  • Leftover mixed vegetables
  • Olive oil
  • White wine
  • Salt
  • Spices and/or herbs


Wash, clean and cut in small cubes all leftover vegetables you have. Clean also the celery and fennel green leaves; chop them up. Warm up in a pan a little olive oil and add all the vegetables, cut and chopped up. Toast the vegetable and simm with white wine until reduced. Add salt and flavor with your favourite spices. Let cook for 15-20 minutes adding water, if necessary.

A few minutes before finish cooking, add the fresh herbs (parsley or basil leaves). Serve hot with a little of extra virgin olive oil.

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