Hello, readers! I know it has been a long time since I last posted a recipe for you. Our family has been in a transitional time, seeking out new housing options with very little money, so cooking lovely, gluten free recipes for you, was not on the docket.
So, a couple nights ago, I decided to make a simple, yet nutritious meal for the kiddos and me. It was a ratatouille – style topping for some delicious, thick pub burgers that I had gotten on a good sale.
Here is what I used:
2 large, sweet onions
1, large (but not huge!) zucchini (about 12 inches long)
1, 30 oz. can of diced tomatoes
Peel the onions and cut them in half. Slice the onions with the grain and place in your large frying pan. Save about 1/4 of your onions to flavor your pub burgers (unless you aren’t doing the burger in which case you can cook them all!) Cook on medium heat with a little butter (or vegan margarine for you lovely vegans and vegetarians!) for about 10 minutes.
Peel and slice zucchini into 1/4 inch rounds. Add these to the cooking onions. Fry, stirring frequently, until onions and zucchini are opaque. Add tomatoes. Season with salt, pepper, and oregano. I used approximately 2 Tbsp. salt, 2 tsp. black pepper, and 1 Tbsp. dried oregano, but you can use whatever tastes good to you. I didn’t measure any of it, since I don’t have my measuring spoons with me, so you’ll just have to do with that what you will.
While the zucchini mixture is cooking, put your 1/4 onion into a smaller frying pan and cook for about 10 minutes, stirring frequently. Add pub burgers on top of the onions and cook, flipping every 2 – 4 minutes until they are done to your liking.
Top done burgers with ratatouille topping and enjoy! This fed four of us quite large servings. Yummmmm!