Ratatouille-Carol

Recipe Ingredients

2		Eggplant - cut in chunks (medium)
2		Zucchini - cut in chunks (medium)
4		Red onions - cut in chunks (medium)
3		Green peppers - cut in chunks (medium)
10		Tomatoes - coarse chop (large)
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Dijon mustard
1/4 cup	59ml	Balsamic vinegar - or red wine vinegar
6 cups	876g / 30oz	Garlic cloves - chopped (large)
6 tablespoons	90ml	Fresh basil - chopped or
2 tablespoons	30ml	Dried basil
4 tablespoons	60ml	Fresh oregano - chopped or
4 teaspoons	20ml	Dried oregano
		Salt and pepper to taste

Recipe Instructions

Place all vegetables in large roasting pan. Combine remaining ingredients and pour over vegetables. Place roasting pan in a 350F oven and cook for about 2 hours, stirring every 1/2 hour. Serve over rice.

This recipe is a super way to use all the surplus from the garden. You can use different quantities of each vegetable depending on what you have. Sometimes I add small little potatoes. This recipe freezes very well.

Source Carol Floyd-

Source:
Carol Floyd

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