Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Eggplant; cut in chunks |
| 2 mediums | Zucchini; cut in chunks |
| 4 mediums | Red onions; cut in chunks |
| 3 mediums | Green peppers; cut in chunks |
| 10 larges | Tomatoes; coarse chop |
| ¼ cup | Olive oil |
| 3 tablespoons | Dijon mustard |
| ¼ cup | Balsamic vinegar; or red wine vinegar |
| 6 larges | Garlic cloves; chopped |
| 6 tablespoons | Fresh basil; chopped or |
| 2 tablespoons | Dried basil |
| 4 tablespoons | Fresh oregano; chopped or |
| 4 teaspoons | Dried oregano |
| \N \N | Salt and pepper to taste |
Place all vegetables in large roasting pan. Combine remaining ingredients and pour over vegetables. Place roasting pan in a 350 degree oven and cook for about 2 hours, stirring every ½ hour. Serve over rice.
This recipe is a super way to use all the surplus from the garden. You can use different quanities of each vegetable depending on what you have.
Sometimes I add small little potatoes. This recipe freezes very well.
Source Carol Floyd--c.floyd@... Recipe by: Carol Floyd
Posted to MC-Recipe Digest V1 #787 by Carol & Bob Floyd <c.floyd@...> on Sep 18, 1997