Ratatouille-Carol
| Yield: | 1 Servings |
| Categories: | Middle Eastern, Vegetables |
| 2 | md | Eggplant; cut in chunks |
| 2 | md | Zucchini; cut in chunks |
| 4 | md | Red onions; cut in chunks |
| 3 | md | Green peppers; cut in chunks |
| 10 | lg | Tomatoes; coarse chop |
| 1/4 | c | Olive oil |
| 3 | tb | Dijon mustard |
| 1/4 | c | Balsamic vinegar; or red wine vinegar |
| 6 | lg | Garlic cloves; chopped |
| 6 | tb | Fresh basil; chopped or |
| 2 | tb | Dried basil |
| 4 | tb | Fresh oregano; chopped or |
| 4 | ts | Dried oregano |
| Salt and pepper to taste |
Advertisement