Recipe - Wild Mushroom Capsicum And Herb Ratatouille

4 tablespoon Olive oil
4 Cloves garlic; minced
4 Red capsicums
4 Yellow capsicums
400 g Portobello mushrooms; (or
other kind if
; you prefer)
3 tablespoon Tomato paste
3 tablespoon Parsley
3 tablespoon Tarragon
3 tablespoon Basil

Heat the olive oil in a large pan and saute the garlic until golden. Add
the cut or sliced up mushrooms and cook for 5 minutes over a high heat to wilt them.
Add the capsicum flesh, cut into chunky pieces and stir over a high heat
for two minutes. Turn the heat down to low and cover the pan. Add the
tomato paste and allow the vegetables to cook slowly for 30 minutes. Remove
the lid, add the herbs and salt and pepper to taste. Cook for just a minute
or two longer to evaporate any excess liquid. Allow to cool

Converted by MC_Buster.

Per serving: 713 Calories (kcal); 58g Total Fat; (66% calories from fat);
16g Protein; 48g Carbohydrate; 0mg Cholesterol; 426mg Sodium Food
Exchanges: 1 Grain(Starch); One half Lean Meat; 6 One half Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.