Cascades Ratatoille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 large onion1 Tbsp minced garlic3 Tbsp margarine1 Tbsp salt1 tsp black pepper1 Tbsp ground oregano1 Tbsp ground basil3 stalks celery (about 1 cup)1 green bell pepper (med to large)4 medium zucchini squash (about 1.5.lbs)1 large cans diced tomato (plain, no spices)1 large eggplant1 cup grated parmesan cheese
Chop onion
Saute onion and minced garlic in margerine until onion starts to go clear and tender.
Add salt, pepper, oregano and basil and stir into saute.
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In a large pot (approx 8 qt.):
Heat approx 8 cups water, with a tbsp salt to boiling.
Parboil vegetables until slightly tender. Add vegetables in order listed so that tougher veges like celery and green pepper get boiled a longer time.
Chop celery
Slice and chop green pepper into approx 1/2" to 1" pieces
Slice zucchini lengthwise then into slices approx 1/2" to 3/4" thick
Peel skin off eggplant with vegetable peeler then slice and cut into approx. 1" cubes. (do eggplant last as it will turn brown in the air).
When eggplant starts to get tender, drain off boiling water by dumping vegetables in a collander.
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Drain tomato juice off canned diced tomatoes, and add tomatoes to large pot.
Add parboiled vegetables back into pot.
Add sauted onions and spices to pot.
Stir vegetables and onions together.
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Preheat oven to 350 degrees.
Pour vegetable mixture into a large baking pan or glass casserole dish. Vegetables should be able to spread out to approx. 2" thick..
Sprinkle top with grated parmesan cheese.
Bake uncovered for 20 - 25 minutes.
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Makes 18 - 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JIMDARCH.
Saute onion and minced garlic in margerine until onion starts to go clear and tender.
Add salt, pepper, oregano and basil and stir into saute.
----------------------------
In a large pot (approx 8 qt.):
Heat approx 8 cups water, with a tbsp salt to boiling.
Parboil vegetables until slightly tender. Add vegetables in order listed so that tougher veges like celery and green pepper get boiled a longer time.
Chop celery
Slice and chop green pepper into approx 1/2" to 1" pieces
Slice zucchini lengthwise then into slices approx 1/2" to 3/4" thick
Peel skin off eggplant with vegetable peeler then slice and cut into approx. 1" cubes. (do eggplant last as it will turn brown in the air).
When eggplant starts to get tender, drain off boiling water by dumping vegetables in a collander.
------------------------------------------------------------
Drain tomato juice off canned diced tomatoes, and add tomatoes to large pot.
Add parboiled vegetables back into pot.
Add sauted onions and spices to pot.
Stir vegetables and onions together.
------------------------------------------------------------
Preheat oven to 350 degrees.
Pour vegetable mixture into a large baking pan or glass casserole dish. Vegetables should be able to spread out to approx. 2" thick..
Sprinkle top with grated parmesan cheese.
Bake uncovered for 20 - 25 minutes.
-------------------------------------------------------
Makes 18 - 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JIMDARCH.
Nutritional Info Amount Per Serving
- Calories: 102.6
- Total Fat: 4.0 g
- Cholesterol: 4.4 mg
- Sodium: 772.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.6 g
- Protein: 4.3 g
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