Ratatouille For All Seasons

Course : Vegetables
Serves: 1
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Ingredients:

1 medium eggplant -- peeled and cut into 1 inch cubes
4 medium zucchini -- thinly sliced
2 medium green peppers -- cut into thin strips
2 medium tomatoes -- cut into thin wedges
1 cup chopped onion
1 cup wish-bone sweet n spicy french or russian dressing
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
 

Preparation / Directions:

In large saucepan, combine all ingredients; simmer covered, stirring occasionally, 40 minutes or until vegetables are tender. Freeze vegetables, if desired, in 2-cup freezer containers; defrost completely before using. Makes about 6 cups. MICROWAVE DIRECTIONS: In 3-quart casserole, combine all ingredients. Heat covered at HIGH (Full Power), stirring occasionally, 20 minutes or until vegetables are tender. Try the following recipe ideas, each using 2 cups of 'Ratatouille'. RATATOUILLE CREPES - Preheat oven to 400`. Prepare 8 crepes according to favorite recipe. Top center of crepes with 1/4 cup ratatouille; roll up and place in well-greased 2-quart oblong baking dish. Top with 1/2 cup shredded Swiss cheese. Bake 10 minutes or until heated through. Makes about 4 servings. QUICHE A LA RATATOUILLE - Preheat oven to 350`. In large bowl, beat 4 eggs with 1-1/2 cups whipping or heavy cream. Stir in 2 cups ratatouille, 1/3 cup grated Parmesan cheese and salt and pepper to taste. Turn into 10-inch quiche pan or deep-dish pie pan lined with a baked pastry shell. Bake 40 minutes or until quiche tests done. Makes about 8 servings. SAVORY FRENCH STYLE STEW - In medium saucepan, combine 2 cups cubed cooked beef with 2 cups ratatouille; heat through. Makes about 4 servi


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