Ratatouille Of Vegetables With Croutons
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 tablespoons extra-virgin olive oil
1 medium red onion -- cut into 1/4 inch cubes
1 medium carrot -- cut into 1/4 inch dice
1 medium eggplant -- cut into 1/4 inch dice
1 medium red bell pepper -- cut into 1/4 inch dice
3 cloves garlic -- thinly sliced
1 medium yellow zucchini -- cut into 1/4 inch dice
1 medium green zucchini -- cut into 1/4 inch dice
2 medium roma tomatoes -- cut into 1/4 inch dice,
1 sprig thyme
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
6 medium basil leaves
8 pieces bread -- rubbed with garlic and toasted
 

Preparation:

In a 14-inch deep sauté pan, heat oil until smoking over high heat. Add red onion and carrot and cook until just softened but not brown, about 3 to 4 minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with salt and pepper. Cook 2 minutes and remove from heat. Vegetables should still have a light crunch. Allow to cool, stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A05)