Baked Ratatouille
Source of Recipe
www.hearthware.com
Recipe Introduction
"I love to serve this at dinner parties. It is so colorful, and just right with roasts, steaks and chops."
List of Ingredients
2 medium zucchini
1 small eggplant, unpeeled
2 teaspoons salt
1-pound ripe Italian tomatoes
1 small red bell pepper
1 small yellow bell pepper
1 medium onion, peeled
2 large cloves garlic, minced
1 handful of fresh basil leaves
3 tablespoons olive oil Recipe
Cut zucchini and eggplant in 1: dice. Place them in a colander, mix with salt, top with a plate to weight them down and let them sit while you prepare the rest of the vegetables. Plunge the tomatoes in boiling water for 30 seconds to loosen skins. Peel them and cut in half. Cut the red and yellow peppers and the onion in 1" squares. Tear the basil into small pieces (this releases more flavor than cutting it). Squeeze the excess liquid out of the zucchini and eggplant, rinse with water and pat dry with paper towel. Arrange all the vegetables in a single layer in the liner pan. Sprinkle them with garlic, torn basil and pepper. Drizzle with the oil and mix thoroughly to coat well. InfraCook on HI for 16 to 18 minutes or until vegetables are tender and have brown edges. Serve immediately.
Yield: 4 servings
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