| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Chopped fresh garlic |
| 3 | T | Chopped fresh shallots |
| 1/2 | c | Chopped onion |
| 1/2 | c | Dry white wine |
| 1/4 | c | Tomato paste |
| 4 | c | Diced fresh tomatoes |
| 2 | Fresh basil stems | |
| 2 | Fresh oregano stems | |
| 2 | Fresh tarragon stems | |
| 2 | Fresh parsley stems | |
| 5 | Black peppercorns | |
| 1 | Bay leaf | |
| 1 | Piece cheesecloth | |
| 1 | Red onion, sliced 1/4-inch | |
| HICK | ||
| THICK | ||
| 1 | Yellow pepper, stem and | |
| seeds removed | ||
| 1 | Yellow squash, sliced | |
| 1/4-inch thick | ||
| 1 | Zucchini, sliced 1/4-inch | |
| thick | ||
| 1 | Eggplant, sliced 1/4-inch | |
| thick | ||
| Salt and pepper to taste |
INSTRUCTIONS
Make Tomato Provencale: In a saucepan, slowly sweat garlic, shallots and onion in olive oil, stirring to avoid coloring. When vegetables are translucent, add wine and reduce. Add tomato paste and allow to cook. Add fresh tomatoes and sachet bag. Cook for about 40 minutes and set aside. For the vegetables: Place the sliced vegetables on a baking pan and season with salt and pepper. Place under hot broiler until vegetables are soft, but not mushy. Remove from heat and cool. Dice grilled vegetables and combine with Tomato Provencale. Season to taste with salt and pepper. NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2000
Calories From Fat: 673
Total Fat: 75.5g
Cholesterol: 0mg
Sodium: 6137.6mg
Potassium: 6183.9mg
Carbohydrates: 270.3g
Fiber: 44.9g
Sugar: 114.3g
Protein: 62.8g