Ratatouille-carol
1 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper to taste | ||
Directions
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