| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Sami | Middle east, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | Eggplant, cut in chunks | |
| 2 | Zucchini, cut in chunks | |
| 4 | Red onions, cut in chunks | |
| 3 | Green peppers, cut in chunks | |
| 10 | Tomatoes, coarse chop | |
| 1/4 | c | Olive oil |
| 3 | T | Dijon mustard |
| 1/4 | c | Balsamic vinegar, or red |
| wine vinegar | ||
| 6 | Garlic cloves, chopped | |
| 6 | T | Fresh basil, chopped or |
| 2 | T | Dried basil |
| 4 | T | Fresh oregano, chopped or |
| 4 | t | 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 Floyd--c.floyd@arnprior.com Recipe by: Carol Floyd Posted to MC-Recipe Digest V1 #787 by Carol & Bob Floyd <c.floyd@arnprior.com> on Sep 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 797
Calories From Fat: 530
Total Fat: 60.3g
Cholesterol: 0mg
Sodium: 639.9mg
Potassium: 2956.1mg
Carbohydrates: 65.4g
Fiber: 35g
Sugar: 20g
Protein: 20.3g