Ratatouille Of Vegetables With Croutons

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
1		Red onion - cut 1/4" cubes
1		Carrot - cut 1/4" dice (medium)
1		Eggplant - cut 1/4" dice (medium)
1		Red bell pepper - cut 1/4" dice (medium)
3		Garlic cloves - thinly sliced
1		Yellow zucchini - cut 1/4" dice (medium)
1		Green zucchini - cut 1/4" dice (medium)
2		Roma tomatoes - cut 1/4" dice,
		Juice and seeds reserved
1 section		Thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Basil leaves - cut chiffonade
8		Bread - rubbed with garlic
		And toasted

Recipe Instructions

In a 14-inch 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.

This recipe yields 4 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A05) - from the TV FOOD NETWORK

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