Sides Archives – Cook Eat Run

We just got back from an amazing vacation in the South of France and out of all the dinners and lunches we had, the Ratatouille that I had was my stand out favorite.  The restaurant that served it had chopped all the veggies very small and uniform in size, much smaller than what you would typically see.  This really allowed the flavors to blend together.

When I got home I looked up a few recipes on line, there are so many.  A lot have you cook each veggie on it’s own and then add them at the end, that sounded like a lot of extra work and dishes to me.  I just cooked the veggies in order so they would all be done at the same time.  The fresh basil at the end is great.  Add any other fresh herbs you have on hand.

Serve hot or at room temperature. This makes a really big batch.  You will have leftovers for lunch the next day.  Which is what I had today, and it was even better the next day!

  • Olive Oil
  • Large Vidalia onion, diced small
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp herbes de provence
  • Large eggplant, peeled, diced small
  • 4 Small zucchini, seeds removed, diced small
  • 1 Red pepper, diced small
  • 2 Cups finely chopped tomato
  • ½ cup chopped basil
  1. In a hot large non stick pan add 2 Tbsp olive oil.
  2. Add the onions and cook at high heat for 5 minutes until they are starting to carmelize.
  3. Add the garlic & herbs de provence and cook for 1 minute. Season with salt and pepper.
  4. Add 1 Tbsp more olive oil. Add the eggplant and cook for 8 minutes until it is soft and starting to carmelize.
  5. Add the zucchini and red pepper. Season with salt and pepper and cook for 5 minutes.
  6. Add the tomatoes, taste for seasoning (you will likely need to add more) and cook for 5 minutes. Add a little more olive oil if it’s starting to stick.
  7. Add the basil, cook for 1-2 minutes until it is wilted.

  June 14, 2016Healthy, Recipes, Sides21 day fixJulie Boyle

This is a great condiment for tacos, fajitas, burritos.  Make it at least an hour before you want to serve it so all the flavors can meld together. Continue reading Pico De Gallo →

June 11, 2016Recipes, SidespotatoJulie Boyle

These are Bill’s absolute favorite for a Sunday morning.  I have made these so many times, I could make them in my sleep with my hands tied behind my back!  Ok, maybe not.  Continue reading Shredded Breakfast Potatoes →

It’s been ages since I posted.  I had a problem with my recipe plug in a few months back and after fighting with it for 3 hours, I got frustrated and gave up.  Last weekend I tried again and figured it out in less than an hour, so I’m ready to go now!!!  Continue reading Chinese Cole Slaw →

It is Jan 5th, everyone is back to work and it’s “clean eating”, “low cal”, full on “salad season”!  Here is a new one to try.  This is a great side dish to serve with fish, chicken or a lean steak.   Continue reading Tomato Salad with Ancho Dressing →

November 25, 2014Recipes, Sidesgratin, gruyere, potato, swissJulie Boyle

Potatoes + Milk + Cheese = Heaven?  I think that’s all I have to write on this post.  Looking for a delicious elegant side dish?  Continue reading Potato Gratin →

November 24, 2014Recipes, Sidesgreen beansJulie Boyle

I love green beans and they are great just boiled with a little butter and salt & pepper.  However, adding bacon and shallots tastes pretty good too 🙂 Continue reading Green Beans with Shallots & Bacon →

Looking for a tasty, healthy side dish that you haven’t made 1,000 times before?  Continue reading Spaghetti Squash Marinara →

October 22, 2014Healthy, Recipes, Sidesbrown rice, healthy, riceJulie Boyle

Sometimes it’s fun to mix up the side dishes.  I don’t know about you but during the week, mine can get a little hard to mix up.  Continue reading Fried Rice →

August 29, 2014Healthy, Recipes, SidesJulie Boyle