Ratatouille

1/4 cup olive oil
2 onions, thinly sliced
1 red bell pepper, seeded and sliced into rings
1 green bell pepper, seeded and sliced into rings
2 cloves garlic, pressed
1 med. eggplant, sliced
4 sm. zucchini, sliced
2 tomatoes, peeled, seeded and cut into wedges
1 tbsp. chopped fresh basil or 1 tsp. dried basil
Salt and freshly ground pepper

Heat oil in 12 inch skillet over medium heat; add onions, bell peppers, and garlic; saute bell peppers, and garlic, saute until vegetables are crisp tender. Add remaining ingredients and stir to combine. Reduce heat, cover, and let simmer until vegetables are tender 20 to 25 minutes.

Variation:
Cut 6 to 8 ample squares of heavy duty aluminum foil, depending upon the number of diners. Combine ingredients and divide equally between the foil squares. Seal tightly. Grill by the indirect method 40 to 50 minutes. Check after 30 minutes.

Microwave:
Assemble recipe as directed except for topping with cheese and baking; cover. Microwave on high 4 to 5 minutes or until thoroughly heated, stirring every 2 minutes. Sprinkle with cheese; microwave, uncovered, 1 to 1-1/2 minutes or until melted.

Microwave make ahead: Prepare recipe as directed except for topping with cheese and baking; cover. Freeze. When ready to serve, microwave, covered on high 5 minutes, stir. Continue microwaving, covered, on high 4 to 5 minutes or until thoroughly heated, stirring every 2 minutes. Sprinkle with cheese; microwave on high 1 to 1-1/2 minutes or until melted.


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Cajun Country -- New Iberia, Louisiana