Ratatouille

~Shauna Pusey

A Yummy Hot Dish Using Your Fresh Garden Vegetables

4 med. Ripe tomatoes (I prefer to remove the skins)-Place very thin slices
of tomato retaining all juice, in a medium bowl and break apart slightly
with fork.
Stir ¼ c. Salad oil, 1 ½ tsp. salt, 1 generous tsp. crushed, fresh or dry
basil, ½ tsp. freshly ground pepper and add to tomatoes and set aside.

Wash and prepare the following vegetables:
Cut 3 small zucchini and 3 small crookneck squash into ¼ inch circles. Set
aside.

Wash and cut the following vegetables and blanch in a large kettle of
boiling water that barely covers all for about 5-6 minutes. All vegetables
should still be crisp (do NOT cook through).
*1/4 lb. green beans with both end tips snapped off, 2 large carrots, peeled
and cut in ¼ inch circles, 1 large white potato, peeled and cut in ¼ inch
circles, 2 medium onions peeled and cut in ¼ inch circles, 1 yellow or green
bell pepper cut in 2 inch squares, 2 stalks celery cut in ½ inch slices, and
1 small eggplant peeled and sliced in ¼ inch circles. Using a colander,
drain off all water after blanching.

Generously butter a large glass 10x13 or 15 casserole, and arrange layers in
the above order*, starting with beans. Drizzle 3 tbsp. melted butter across
top. Then, sprinkle top with 1 pk of Good Seasons Italian Dressing mix.
(this is a must) Stir tomato mixture slightly and pour slowly over veggies,
coating as much as possible, but do not stir through. Cover with foil and
bake at 375 degrees for 40 min. Remove from oven and remove the foil
covering.
Gently lift top layer, and add the zucchini, yellow crookneck squash, (and
fresh, sliced mushrooms if desired)

1. Return to oven uncovered. Bake 20 min more until veggies are tender.
Some may prefer their veggies a little firm or crisp. Check after 10 min.
Sprinkle with fresh grated Parmesan cheese. Yummy served with
butter/toasted French bread slices.

OR ********************A Favorite Sauce in French Chef's
tradition**********
2. Add this mixture to casserole before it is returned to the oven.
This is a delicious addition as a true French touch to the above Ratatouille
recipe:

Beat thoroughly together, 2(8oz) very soft cream cheese, 1 can cream of
chicken soup and scant ½ soup can of milk over med. Heat. When creamy
mixture is hot and smooth, not boiling, pour over top and gently lift into
vegetable casserole. Cover again and return to oven for 20 min. or until
topping is bubbly and vegetables are tender, as you prefer.

Cooked slices of chicken breast, tender beef strips or slices of Italian
sausage may also bee added to garnish.
Serves 8 (or 12 if vegetables are increased).
After dinner, watch the movie "Ratatouille with the family.