| 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 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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