Monday, March 9, 2009


This delicious Mediterranean vegetable dish can be served hot or cold as a first course or an accompaniment to a main dish. It makes an economical meal if cooked with eggs and served as a light lunch or supper dish.


6 zucchini
2 large onions
1 green pepper (capsicum)
1 clove garlic
3 tomatoes
1/2 cup oil


1. Wash zucchini and cut into thick diagonal slices. Place on a plate and sprinkle with salt. Peel onions and slice. Remove core and seed from pepper and slice. Crush garlic, skin, seed and slice tomatoes. Mix garlic with oil. Rinse zucchini with cold water and drain. Arrange prepared vegetables on baking dish, season between layers.
2. Pour oil and garlic mixture over, cover with a lid or foil and bake in a preheated moderately hot oven (375 degrees F/190 degrees C) for 45 minutes or until vegetables are tender. If you have a heavy casserole, cook ratatouille on top of the stove over moderate heat about 30 minutes. Serve either hot or cold.

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