Ratatouille of vegetables with croutons

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Extra virgin olive oil
1 Red onion; in 1/4\" cubes
1 medium Carrot; in 1/4\" dice
1 medium Small eggplant; in 1/4\" dice
1 medium Red bell pepper; in 1/4\" dice
3 Cloves garlic; thinly sliced
1 medium Yellow zucchini; in 1/4\" dice
1 medium Green zucchini; in 1/4\" dice
2 Roma tomatoes; cut into 1/4inch, dice, juice and seeds reserved
1 Sprig thyme
Salt and pepper; to taste
6 Leaves basil; chiffonade
8 Pieces bread rubbed with garlic; and toasted

Directions

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.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@...> on Jan 10, 1998

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