Recipe - Ratatouille Of Vegetables With Croutons

4 tablespoon Extra virgin olive oil
1 Red onion; in 1/4" cubes
1 md Carrot; in 1/4" dice
1 md Small eggplant; in 1/4" dice
1 md Red bell pepper; in 1/4"
dice
3 Cloves garlic; thinly cut or sliced up
1 md Yellow zucchini; in 1/4"
dice
1 md Green zucchini; in 1/4" dice
2 Roma tomatoes; cut into
1/4inch, dice, juice and
seeds reserved
1 Sprig thyme
Salt and pepper; to taste
6 Leaves basil; chiffonade
8 Pieces bread rubbed with
garlic; and toasted

In a 14inch deep saute pan, heat oil until smoking over high heat. Add red
onion and carrot and cook until just softened but not brown, about 3 to 4
minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and
zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with
salt and pepper. Cook 2 minutes and remove from heat. Vegetables should
still have a light crunch. Allow to cool, stir in tomato juice and seeds
and basil and serve at room temperature as a light snack with croutons.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A05

Posted to MCRecipe Digest V1 #1000 by Sue suechef@sover.net on Jan 10,
1998