| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Vegan, Stews |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggplants; cut into 1 1/2" cubes |
| 1 |
c |
Black olives in water |
| 8 |
|
Plum tomatoes; quartered lengthwise |
| 1 |
lb |
New potatoes; quartered |
| 2 |
pk |
Button mushrooms (10 oz ea) |
| 2 |
lg |
Yellow squash; cut into 1" cubes |
| 2 |
|
Red bell peppers; cut into large chunks |
| 4 |
|
Ribs celery; cut into 1/2" pieces |
| 1/4 |
c |
Dried thyme |
| 1/4 |
c |
Dried basil |
| 12 |
|
Whole garlic cloves |
| 2 |
c |
Red wine |
| 6 |
c |
Vegetable stock or water |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Preheat oven to 375 deg.
Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and cook, uncovered, for about 4 hours, stirring every 30
minutes. Add more wine or vegetable stock if liquid evaporates too quicly.
Serve hot.
Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg
chol; 164 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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