Recipe - Winter Squash Ratatouille

1 pound Meaty tomatoes
2/3 pound Onions
2 Garlic cloves
6 ounce Green bell pepper
1 One half pound Acorn or butternut squash;
peeled and seeded
One half bn Fresh parsley; with stems
4 teaspoon Olive oil
Salt
Pepper
7 tablespoon Water
1 Bay leaf
1 Sprig thyme
2/3 cup Brown and wild rice; cooked
in
2 cup Water

A new version of a classic vegetable stew that is high in vitamins A and C.
Instead of zucchini, this stew uses winter squash. Sweet potatoes may be
substituted.

GROCERY: 2 large tomatoes, 2 onions, 1 green bell pepper.

1. PREP Scald the tomatoes, peel, and dice (1/2inch), removing seeds and
stem bases. Peel the onions and garlic; cut onions into eighths. Quarter
the peppers, wash, seed, and cut into strips, 1/4inch wide. Cut squash
into 1inch cubes. Strip off the parsley leaves, reserving the stems.

2. WOK First heat the wok and then heat the oil in it. Briefly stirfry
the vegetables in batches. Add salt and pepper, put the garlic through the
press into the wok, and add 7 tablespoons water. Tie the bay leaf, thyme,
and parsley stems into a bouquet and lay it in the wok. Braise the
vegetables, covered, over low heat for about 25 minutes.

3. Season the ratatouille with salt and pepper to taste and fold in the
parsley leaves. Serve with rice or French bread.

Serves 4. Stew: 138 cals, 5g fat (32%). Stew with 1/2cup brown and wild
rice each: 170cals, 6g fat (28% cff)

Recipe by: Marlisa Szwillus (1997) Vegetarian Wok Cooking

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Jan 14,
1999, converted by MM_Buster v2.0l.