Mushroom Ratatouille
16 SERVINGS
1 pound fresh white mushrooms
2 large onions
1 medium eggplant
2 medium zucchini
1 large sweet red bell pepper
2 large ripe tomatoes
2 tablespoons olive oil
4 teaspoons finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell
pepper and tomatoes in 1-inch cubes. In a large saucepot (preferably
nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant,
zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper.
Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Serve hot or at room temperature.
B-man
