Ratatouille of vegetables with croutons
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil |
| 1 | Red onion; in 1/4\" cubes | |
| 1 | medium | Carrot; in 1/4\" dice |
| 1 | medium | Small eggplant; in 1/4\" dice |
| 1 | medium | Red bell pepper; in 1/4\" dice |
| 3 | Cloves garlic; thinly sliced | |
| 1 | medium | Yellow zucchini; in 1/4\" dice |
| 1 | medium | Green zucchini; in 1/4\" dice |
| 2 | Roma tomatoes; cut into 1/4inch, dice, juice and seeds reserved | |
| 1 | Sprig thyme | |
| Salt and pepper; to taste | ||
| 6 | Leaves basil; chiffonade | |
| 8 | Pieces bread rubbed with garlic; and toasted | |
Directions
In a 14-inch deep saute pan, heat oil until smoking over high heat. Add red onion and carrot and cook until just softened but not brown, about 3 to 4 minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with salt and pepper. Cook 2 minutes and remove from heat. Vegetables should still have a light crunch. Allow to cool, stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons.
Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@...> on Jan 10, 1998