Pizza Végétalienne d’Été Courgette et Pesto / Vegan Green Goddess Zucchini and Pesto Pizza
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Pizza Végétalienne d’Été Courgette et Pesto / Vegan Green Goddess Zucchini and Pesto Pizza

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Quelle récolte !
Yay! We had more rain - proper, heavy rain. It's hard to tell who's more happy about it - me or the garden. Here's some of our produce looking refreshed
ズッキーニ
ズッキーニは、ウリ科カボチャ属の野菜で、夏から秋にかけて収穫されることが多く、日本でも広く栽培されています。果実は細長い円筒形をしており、表面は濃い緑色で、中には白い果肉と種が入っています。食感は柔らかく、炒め物や煮物、揚げ物など様々な料理に使われます。特に、イタリア料理ではよく知られており、ラタトゥイユやパスタなどの材料として欠かせない存在です。栄養価も高く、ビタミンCやカリウム、食物繊維が豊富に含まれています。また、花も食用にすることができ、独特の食感と風味が楽しめます。ズッキーニは、その使いやすさと栄養価の高さから、家庭料理やレストランでも人気の野菜となっています。
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waht is the wor;d's fastest fegetable?... corjet

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Skillet Ratatouille (Vegan)
Just as tasty as its roasted counterpart, this colourful and flavourful Skillet Ratatouille brings Provence to your table!
Ingredients (serves 3):
4 tablespoons olive oil
1 onion
1 1/2 teaspoon Herbes de Provence
1/2 large lemon
1 large aubergine, rinsed
2 courgettes, rinsed
1 garlic clove, minced
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
2 large, ripe Garden Marmande Tomatoes
In a large skillet, heat olive oil over medium-high heat.
Peel and finely chop onion. Add chopped onion to the skillet, and fry, a couple of minutes.
Stir in Herbes de Provence, and cook, one minute more.
Grate in the zest of the lemon halve, and cook, another minute.
Cube aubergine, and stir into the skillet. Cook, about 4 minutes, stirring often, until aubergine cubes start browning.
Dice courgettes, and stir into the skillet, as well.
Add minced garlic, and season with fleur de sel and black pepper. Cover with a lid, and cook, a few minutes.
Roughly dice Marmande Tomatoes, and stir into the skillet, along with all their juice. Put the lid, back on, and reduce heat to medium.
Simmer, about 10 to 12 minutes.
Just before serving, thoroughly squeeze in the juice of the lemon halve.
Serve Skillet Ratatouille hot.
13/09/2024
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