- 2 Tbsp olive oil
- 1 1/2 cups quartered white mushrooms
- 1 cup peeled, diced winter squash (butternut, acorn, or pumpkin)
- 1 green zucchini, diced
- 1 yellow zucchini, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, coarsely chopped
- 3 garlic cloves, finely chopped
- 1 cup diced fresh tomatoes (or one 15-ounce can diced tomatoes, drained)
- 1/4 cup pure maple syrup from Canada
- Salt and freshly ground pepper, to taste
- Basil and oregano, fresh or dry, to taste
- In a large skillet, over medium-high heat, heat oil; add mushrooms, winter squash, zucchini, bell peppers, onion and garlic. Sauté, stirring often, until softened, 4 to 5 minutes.
- Add the tomatoes, pure maple syrup, salt and pepper and continue cooking until bubbly, 4 to 5 minutes.
- Serve hot or at room temperature. Just before serving, season with salt and pepper and stir in the herbs.
Bring the family together with our Canadian twist to this Classic dish of ratatouille. Stemming off the French word touiller, which means “to toss food,” ratatouille is a basic stew of a variety of seasonal veggies that are tossed together for an instant, heartwarming meal. In our version, we use maple syrup to blend distinctive flavors from squash, garlic and tomatoes for a sweet and savory new taste. Ratatouille can be served alone or on a bed of rice or pilaf.