Name: Pisto Manchego Spanish Ratatouille with Roasted Potatoes
Ingredients: 1/2 c Ham; cut into 1/2" cubes; 2 Onions; peeled and thinly sliced; 1 Green bell pepper; cut in thin strips; 1 Red bell pepper; cut in thin strips; 5 Cloves garlic; peeled and minced; 1 1/2 ts Salt; Ground pepper; 2 c Tomatoes; seeded and cut into 1 inch cubes; 2 c Zucchini; cut into 1/2" cubes; 1/4 ts Paprika; 1/2 ts Dried oregano; 1/4 ts Dried thyme; 6 c Potatoes; peeled and cut into 1/2" cubes; 2 tb Olive oil; 1 ts Olive oil

We are wired by God to be angry and be jealous and yes, to boast - some of us more than others! From little kids to senior citizens, everybody is boasting. Some of it is vain-glory and some of it is noble. Yet legitimate boasting in God's eyes is the boasting that exalts the grace of God and what He has accomplished in our lives. We are created to be mirrors that reflect His image. When the world sees God's work in us, He receives great glory. And when our boasting is of this nature, the heart is right and our boasting will actually lead in us to greater humility.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Spanish	Vegetables	6	Servings

INGREDIENTS

1/2	c	Ham; cut into 1/2" cubes
2		Onions; peeled and thinly sliced
1		Green bell pepper; cut in thin strips
1		Red bell pepper; cut in thin strips
5		Cloves garlic; peeled and minced
1 1/2	ts	Salt
		Ground pepper
2	c	Tomatoes; seeded and cut into 1 inch cubes
2	c	Zucchini; cut into 1/2" cubes
1/4	ts	Paprika
1/2	ts	Dried oregano
1/4	ts	Dried thyme
6	c	Potatoes; peeled and cut into 1/2" cubes
2	tb	Olive oil
1	ts	Olive oil

INSTRUCTIONS

Saute the ham for 5 minutes. Transfer to a bowl. In 1 teaspoon olive oil
saute onions, peppers, and garlic for 5 minutes over medium heat, being
careful not to burn them. Sprinkle with 1 teaspoon salt and freshly ground
pepper. Cover and simmer 10 minutes. Add the tomatoes and zucchini with the
paprika and herbs and cook the mixture for 15 minutes, uncovered, stirring
occasionally. Stir in ham and cook for another 5 minutes. In a saucepan,
cover the potatoes with cold salted water and bring to a boil. Turn off the
heat, drain, and divide the potatoes into 2 batches. Heat 1 tablespoon of
oil in each of two nonstick skillets. Saute the potatoes over medium high
heat for 10 minutes, until lightly browned on all sides, stirring
occasionally. Sprinklw with 1/2 teaspoon salt and freshly ground pepper;
cover the skillet, lower the heat, and cook for 5 minutes. Uncover, raise
the heat, and stir-fry the potatoes for another 2 to 3 minutes, or until
golden brown. Reheat the vegetables and serve with the roasted potatoes.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 17, 1998

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