|1 medium||Onion; chopped roughly|
|2||Cloves garlic; minced|
|1 tablespoon||Dried basil|
|1 tablespoon||Olive oil|
|Cut into 1-inch cubes|
|Sliced 1/2 inch thick|
|Peeled and cut into 1-inch cubes|
|4 mediums||Zucchini; halved lengthwise|
|And then sliced 1/2 inch thick|
|28 ounces||Canned diced tomatoes|
|2½ cup||Grated part-skim mozzarella cheese|
|OR mozzarella-style soy cheese|
|10 tablespoons||Fresh grated Parmesan cheese or soy|
MAKES 10 SERVINGS LACTO/VEGAN
Begin the ratatouille at least two hours in advance of the meal, because a long cooking time gives the dish its wonderful, rich flavor. While two hours may sound like a long time, only 30 minutes is devoted to preparation, which averages out to just 15 minutes over two nights. While the ratatouille is simmering, make Polenta Squares. (See separate recipe.) In large, ovenproof stew pot, saute onion, garlic and basil in oil over medium heat for 3 to 5 minutes. Add potatoes, carrots, eggplant and zucchini, in that order as they are cut. Stir well after each addition and continue sauteing for another 20 minutes, adding a little water if necessary to prevent sticking.
Preheat oven to 350 degrees. Add tomatoes, sugar, salt and pepper to vegetables and stir to mix. Cover tightly and bake until vegetables are tender when pierced with a fork, about 1 hour.
To serve, sprinkle ¼ cup mozzarella cheese in bottom of each individual bowl. Spoon ratatouille over top. Sprinkle 1 tablespoon Parmesan cheese over top. Makes 10 servings.
PER 1-CUP SERVING: 247 CAL.; 130 PROT.; 8GTOTAL FAT (4G SAT. FAT); 33G CARB.; 20MG CHOL.; 499MG SOD.; 6G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 58 Converted by MM_Buster v2.0l.
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