Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods.

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Default Recipe wanted

I want to go on a 100% vegetarian diet and recently had a
side dish of onions, green bell peppers, red bell peppers,
and mushrooms. It struck me that other vegetables could be
added to make this a meal. A search of several online
cooking forums found nothing.

Can anyone direct me to a recipe for such a meal?

Dick
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Default Recipe wanted

Ratatouille
>
> 1 medium onion chopped
> 2 medium bell peppers in strips
> 2 small or 1 mediuam zucchini cubed
> 1 small eggplant cubed
> 4 cloves crushed garlic
> 2 medium tomatoes (cubed and deseeded)
> 1 bay leaf
> 1 tsp basil (or 3 or 4 leaves fresh)
> 1 tsp marjorim
> 1 tsp oregano
> 3 tbsp merlot or burgundy
> 1 cup tomoto juice
> 2 tbsp tomato paste
> salt and pepper to taste
> 1/4 cup olive oil
>
> Heat olive oil in large pot. Crush the garlic into the oil. Add bay leaf
> and onion and cook over medium until the onions are clear. Add eggplan,
> wine and tomato juice. Add herbs. Cover and simmer 15 minutes. Stir
> occasionally. When eggplant is tender add zucchini and peppers. Cover
> and simmer 15 more minutes. Add salt, pepper, fresh tomatoes and tomato
> past. Mix well.
>
> Serve on a bed of rice. Top with chopped parsley and chopped black
> olives.


"Dick Adams" > wrote in message
...
>I want to go on a 100% vegetarian diet and recently had a
> side dish of onions, green bell peppers, red bell peppers,
> and mushrooms. It struck me that other vegetables could be
> added to make this a meal. A search of several online
> cooking forums found nothing.
>
> Can anyone direct me to a recipe for such a meal?
>
> Dick

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Default Recipe wanted


"Barb" > wrote in message
news:[email protected]...
> Ratatouille
>>
>> 1 medium onion chopped
>> 2 medium bell peppers in strips
>> 2 small or 1 mediuam zucchini cubed
>> 1 small eggplant cubed
>> 4 cloves crushed garlic
>> 2 medium tomatoes (cubed and deseeded)
>> 1 bay leaf
>> 1 tsp basil (or 3 or 4 leaves fresh)
>> 1 tsp marjorim
>> 1 tsp oregano
>> 3 tbsp merlot or burgundy
>> 1 cup tomoto juice
>> 2 tbsp tomato paste
>> salt and pepper to taste
>> 1/4 cup olive oil
>>
>> Heat olive oil in large pot. Crush the garlic into the oil. Add bay
>> leaf
>> and onion and cook over medium until the onions are clear. Add eggplan,
>> wine and tomato juice. Add herbs. Cover and simmer 15 minutes. Stir
>> occasionally. When eggplant is tender add zucchini and peppers. Cover
>> and simmer 15 more minutes. Add salt, pepper, fresh tomatoes and tomato
>> past. Mix well.
>>
>> Serve on a bed of rice. Top with chopped parsley and chopped black
>> olives.


I like Barb's recipe, so I will only add that I usually bake it in the oven
around 375 until it is done enough (for you). If I don't have enough
veggies or want to add something else, celery or okra is a good option. I
don't pre-cook onions (or anything else) when I put it in the oven. I opt
usually for canned or very juicy tomatoes, not juice.
Happy vegetarian cooking,
Dee

[moderator trimmed quoting - gedge]
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