| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Extra virgin olive oil |
| 1 |
|
Red onion; in 1/4" cubes |
| 1 |
md |
Carrot; in 1/4" dice |
| 1 |
md |
Small eggplant; in 1/4" dice |
| 1 |
md |
Red bell pepper; in 1/4" dice |
| 3 |
|
Cloves garlic; thinly sliced |
| 1 |
md |
Yellow zucchini; in 1/4" dice |
| 1 |
md |
Green zucchini; in 1/4" dice |
| 2 |
|
Roma tomatoes; cut into 1/4inch, dice, juice and seeds reserved |
| 1 |
|
Sprig thyme |
|
|
Salt and pepper; to taste |
| 6 |
|
Leaves basil; chiffonade |
| 8 |
|
Pieces bread rubbed with garlic; and toasted |
INSTRUCTIONS
In a 14-inch deep saute pan, heat oil until smoking over high heat. Add red
onion and carrot and cook until just softened but not brown, about 3 to 4
minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and
zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with
salt and pepper. Cook 2 minutes and remove from heat. Vegetables should
still have a light crunch. Allow to cool, stir in tomato juice and seeds
and basil and serve at room temperature as a light snack with croutons.
Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A05
Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10,
1998
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