Ratatouille A La Provence Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
VEGETARIAN GOURMET; JAN 95
6: Tomatoes,
1: Green bell pepper, julienned
1: Eggplant, peeled
1: Red bell pepper, julienned
1 large: Zucchini,
Salt and pepper, to taste
1/2 tsp: Salt,
1/2 cup: Fresh parsley, chopped
6 tbsp: Flour,
3 tbsp: Fresh dill, chopped
1/2 cup: Extra virgin olive oil,
3 tbsp: Nutritional yeast parmesan,
1 large: Onion, diced
2 tbsp: Fresh basil, minced
Directions:
Immerse tomatoes in a pot of boiling water for about 30 seconds and
immediately transfer to a bowl of ice water with a slotted spoon.
Remove wh cool enough to handle. Slip off and discard skins.
Cut tomatoes in quarters, removing and discarding seeds. Chop pulp
and set aside.
Cut eggplant crosswise into 1/2" thick slices. Then cut each slice
into str about 1" wide. Set aside.
Quarter zucchini lengthwise, then cut crosswise into 1 1/2" lengths.
Place eggplant and zucchini in a colander sprinile with salt and toss
light Allow to drain for 30 minutes. Rinse and dry thoroughly with
paper towels. Sprinkle with flour and toss gently.
Heat 3 tablespoons oil in a large skillet over medium-high heat.
Saute half eggplant and zucchini until golden, about 2 minutes per
side. Transfer to a large plate. Repeat with remaining eggpland and
zucchini.
In the same skillet, saute onions, garlic and bell peppers in
remaining 2 tablespoons oil for 4 minutes. Add tomatoes, salt and
pepper and cook for about 5 minutes. Set aside.
Preheat oven to 350 degrees.
Combine remaining ingredients in a small bowl and set aside.
Place 1/3 of tomato-onion mixture in a large casserole dish. Top with
1/3 o the eggplant and zucchini slices and sprinkle with 1/3 of
herb-"parmesan" mixture. Continue layering, topping with
herb-"parmesan" mixture.
Cover and bake for 15 minutes. Uncover and bake until eggplant is
tender, about 45 minutes.
Serve hot, chilled, or at room temperature.
Per serving: 160 cal; 3 g prot; 153 mg sod; 13 g carb; 12 g fat; 2
mg; 0 chol; 44 mg calcium
Posted on GEnie Food & Wine RT Dec 22, 1994 by DEEANNE
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 01-22-95
Source from luhu.jp
immediately transfer to a bowl of ice water with a slotted spoon.
Remove wh cool enough to handle. Slip off and discard skins.
Cut tomatoes in quarters, removing and discarding seeds. Chop pulp
and set aside.
Cut eggplant crosswise into 1/2" thick slices. Then cut each slice
into str about 1" wide. Set aside.
Quarter zucchini lengthwise, then cut crosswise into 1 1/2" lengths.
Place eggplant and zucchini in a colander sprinile with salt and toss
light Allow to drain for 30 minutes. Rinse and dry thoroughly with
paper towels. Sprinkle with flour and toss gently.
Heat 3 tablespoons oil in a large skillet over medium-high heat.
Saute half eggplant and zucchini until golden, about 2 minutes per
side. Transfer to a large plate. Repeat with remaining eggpland and
zucchini.
In the same skillet, saute onions, garlic and bell peppers in
remaining 2 tablespoons oil for 4 minutes. Add tomatoes, salt and
pepper and cook for about 5 minutes. Set aside.
Preheat oven to 350 degrees.
Combine remaining ingredients in a small bowl and set aside.
Place 1/3 of tomato-onion mixture in a large casserole dish. Top with
1/3 o the eggplant and zucchini slices and sprinkle with 1/3 of
herb-"parmesan" mixture. Continue layering, topping with
herb-"parmesan" mixture.
Cover and bake for 15 minutes. Uncover and bake until eggplant is
tender, about 45 minutes.
Serve hot, chilled, or at room temperature.
Per serving: 160 cal; 3 g prot; 153 mg sod; 13 g carb; 12 g fat; 2
mg; 0 chol; 44 mg calcium
Posted on GEnie Food & Wine RT Dec 22, 1994 by DEEANNE
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 01-22-95
Source from luhu.jp