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

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