Yield: 1 Servings
|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