ratatouille Recipe
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Ingredients
- 1/4 cups vegetable oil
- 1 lbs wedged spanish onions
- 1/2 cups fresh peeled and minced garlic
- 2 1/2 lbs large eggplants peeled and cut into 1 inch cubes
- 2 lbs washed, peeled and sliced zucchini
- 6 lbs diced tomatoes
- 2 lbs sliced green peppers
- 2 1/2 tsp salt
- 1 1/2 tsp black pepper
- 2 Tbsp fresh sliced basil
- 1 tsp dried oregano
- 1 lb monterey jack cheese
Directions
- Heat oil in tilt grill. Add onions and garlic; cook until tender and crisp.
- Add eggplant and saute for 2 minutes. Add squash and peppers.
- Saute for 5 minutes or until vegetables become crisp and brightly colored.
- Add seasoning to vegetable mixture. Simmer for 5 minutes.
- Adjust seasoning if necessary. Once product is panned-up, sprinkle 8 ozs of cheese for garnish.
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