| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Sami | Middle east, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | md | Eggplant; cut in chunks |
| 2 | md | Zucchini; cut in chunks |
| 4 | md | Red onions; cut in chunks |
| 3 | md | Green peppers; cut in chunks |
| 10 | lg | Tomatoes; coarse chop |
| 1/4 | c | Olive oil |
| 3 | tb | Dijon mustard |
| 1/4 | c | Balsamic vinegar; or red wine vinegar |
| 6 | lg | Garlic cloves; chopped |
| 6 | tb | Fresh basil; chopped or |
| 2 | tb | Dried basil |
| 4 | tb | Fresh oregano; chopped or |
| 4 | ts | Dried oregano |
| Salt and pepper to taste |
INSTRUCTIONS
Place all vegetables in large roasting pan. Combine remaining ingredients and pour over vegetables. Place roasting pan in a 350 degree oven and cook for about 2 hours, stirring every 1/2 hour. Serve over rice. This recipe is a super way to use all the surplus from the garden. You can use different quanities of each vegetable depending on what you have. Sometimes I add small little potatoes. This recipe freezes very well. Source Carol [email protected] Recipe by: Carol Floyd Posted to MC-Recipe Digest V1 #787 by Carol & Bob Floyd <[email protected]> on Sep 18, 1997
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