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Country Ratatouille Recipe

by Rocco 071

Ingredients

2 Tbsp olive oil 2 medium zucchini, cut in small pieces 1 medium onion, chopped 1 medium eggplant, peeled and cubed 2 cloves garlic, minced 3 Tbs fresh basil, minced

1 medium green bell pepper, thinly sliced 1 can (28 oz.) diced tomatoes 1 medium red bell pepper, thinly sliced 2 cups fresh mushrooms, sliced 1/2 cup grated Parmesan cheese or Romano cheese 1 pinch Salt and pepper, to taste

Directions

1. 2 Tbsp olive oil
2. 2 medium zucchini, cut in small pieces
3. 1 medium onion, chopped
4. 1 medium eggplant, peeled and cubed
5. 2 cloves garlic, minced
6. 3 Tbs fresh basil, minced
7. 1 medium green bell pepper, thinly sliced
8. 1 can (28 oz.) diced tomatoes
9. 1 medium red bell pepper, thinly sliced
10. 2 cups fresh mushrooms, sliced
11. 1/2 cup grated Parmesan cheese or Romano cheese
12. 1 pinch Salt and pepper, to taste
13. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms.
14. Saute until vegetables are tender. Remove and set aside.
15. Saute zucchini and eggplant, adding more oil as needed. Return sauteed pepper mixture to skillet. Add basil and tomatoes;
16. simmer 5 minutes over low heat, stirring occasionally.
17. Spoon vegetable mixture into shallow baking dish. Place dish in Flavorwave oven on lower rack and cook, covered, at
18. 400°F, 25-30 minutes or until tender. Season to taste. Evenly sprinkle with cheese and cook until cheese is browned.

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