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Ratatouille Of Vegetables With Croutons

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CATEGORY CUISINE TAG YIELD
Eggs, Grains 4 Servings

INGREDIENTS

4 T Extra virgin olive oil
1 Red onion, in 1/4" cubes
1 Carrot, in 1/4" dice
1 Small eggplant, in 1/4" dice
1 Red bell pepper, in 1/4"
dice
3 Cloves garlic, thinly sliced
1 Yellow zucchini, in 1/4"
dice
1 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 77.9mg
Potassium: 101.8mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: 1.1g
Protein: 1.4g


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