Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 Ratatouille Provencale Source: Cooking Kindly Place into a large casserole dish: 1/3 cup olive oil Saute' 3/4 cup sliced onions and 2 cloved garlic Combine in casserole dish: 4 green peppers (sliced chunky) 2 1/2 cups peeled, chopped and salted eggplant 3 cups zucchini cut into thick, quartered slices 2 large fresh chopped tomatoes 1 can crushed tomatoes (Mushrooms optional) Top with: 3 Tbsp. Rice Parmesan (vegan cheese; recipe in archives or use commercial if available) Preheat oven to 325 degrees F. Toss vegetables in with oil. Add salt to taste and a pinch of thyme and/or basil. Mix in the sauteed garlic and onion. Bake covered for about 40 minutes. The vegetables should only be lighlty simmering in the casserole. Uncover and heat for an additional 10 - 15 minutes. Sprinkle with vegan parmesan and serve with grain of choice. " I send you love and good dishes --- from my house to yours! " Quote Link to comment Share on other sites More sharing options...
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