Recipe - Ratatouille-Carol

2 md Eggplant; cut in chunks
2 md Zucchini; cut in chunks
4 md Red onions; cut in chunks
3 md Green peppers; cut in chunks
10 lg Tomatoes; coarse chop
One fourth cup Olive oil
3 tablespoon Dijon mustard
One fourth cup Balsamic vinegar; or red
wine vinegar
6 lg Garlic cloves; chopped
6 tablespoon Fresh basil; chopped or
2 tablespoon Dried basil
4 tablespoon Fresh oregano; chopped or
4 teaspoon Dried oregano
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 One half 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 Floydc.floyd@arnprior.com

Recipe by: Carol Floyd

Posted to MCRecipe Digest V1 #787 by Carol & Bob Floyd
c.floyd@arnprior.com on Sep 18, 1997