Recipe for July 8, 2007
We’re not talking about Remy, the rat, in the new movie, Ratatouille, but a French recipe made from the abundance of summer vegetables. This recipe, from Julia Child, no less, lacks the usual eggplant and adds sliced mushrooms and Italian seasonings. A great take on a wonderful summer dish that can be served warm or cold.
- 2 sweet green peppers*, thinly sliced
- 1 onion*, thinly sliced
- 2 large zucchini*, sliced ¼ inch thick
- 4 tomatoes*, quartered
- 3 cloves garlic, sliced
- 1 pound button mushrooms, quartered
- Spice Island Italian Seasoning
- Salt and pepper
- Olive oil
In this order:
- Put a little olive oil in a frying pan
- Sauté green peppers, onion and garlic (not too much, just slightly crisp)
- Remove green peppers and onion (leave the garlic) and put in a large pot
- Now sauté zucchini with the garlic (don’t let it get mushy) and add it to the pot of green peppers and onion
- Sauté the mushrooms and add them to the pot of vegetables
- Quarter the tomatoes and add them to the pot, uncooked
- Now sprinkle a generous amount of the Italian Seasoning over the vegetables. Add salt and pepper to taste.
- Just before serving bring the pot of vegetables to a boil until the mixture is heated clear thru. Be careful not to overcook the vegetables!
Serve as a delicious side dish or as an appetizer with crispy French bread*.
*Available at the Old Cheney Road Farmers’ Market