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    Rattatouille in Roasted Peppers


    Source of Recipe


    modified from fooddownunder.com

    List of Ingredients




    PEPPER SHELLS
    4 sweet red, green or yellow peppers

    RATATOUILLE
    2 cup diced eggplant
    1 med zucchini sliced 1/4" thick
    1 cup sliced fresh mushrooms
    1 can diced stewed tomatoes - (8 oz) with juices
    1/2 cup chopped onions
    1/4 cup chopped fresh basil - (loosely packed)
    2 tbl dry white wine
    2 garlic cloves minced

    Recipe



    * To make the pepper shells: Preheat the oven to 450 degrees. Lightly spray a cookie sheet with the olive oil no-stick spray [or line with nonstick foil]. Cut the peppers in half lengthwise, then remove the stems, seeds and membranes. Arrange the pepper halves, cut-side down, on the cookie sheet. Spray the skins of the peppers with the no-stick spray (off plan ingredient).

    * Bake for 25 to 35 minutes or until the skins just begin to blister. Remove the peppers from the oven and slightly cool. When the peppers are cool enough to handle, remove and discard the skins. Return the peppers, cut-side up, to the cookie sheet; set aside.

    * To make the ratatouille: Preheat the broiler. Lightly spray an unheated large skillet with the no-stick spray(this is an off plan ingredient) . Add the eggplant, zucchini, mushrooms, tomatoes (with juices), onions, basil, wine and garlic. Bring to a boil. Reduce the heat, cover and simmer about 20 minutes or until the vegetables are tender. Then uncover and simmer for 5 to 10 minutes more, stirring occasionally, until the mixture slightly thickens.

    * Spoon the ratatouille mixture into the pepper shells.



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