Recipe Name Ratatouille Submitted by Guest Recipe Description Brown onion and garlic in olive oil. Chop all vegetables and layer in greased baking dish. Season with salt and pepper. Stir white wine, canned tomatoes, and balsamic vinegar into browned onion and garlic and pour over layered vegetables. Bake in a 350 degree oven for 1 hour. Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 60 Ready In (minutes) 85

Ingredients Amount Measure Ingredient 1 cup, chopped Onion, chopped 2 teaspoons garlic minced 2 tablespoons olive oil 1 tablespoon salt 1 teaspoon black pepper 2 tablespoons red wine vinegar 4 fliud ounces white wine 1 can (28 fl oz) tomatoes canned, stewed 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant 1 head, small (4" dia) Cauliflower 1 cup, chopped Peppers, sweet, red, raw, chopped 1 cup, chopped Carrots, raw 1 cup green beans 1 cup, cubes Rutabagas Steps Sequence Step 1 Brown onions and garlic in olive oil. Drain. 2 Add salt, pepper, balsamic vinegar, white wine and canned tomatoes to browned onion and garlic. 3 Break cauliflower into florets. 4 Chop all other vegetables into cubes. 5 Spray a baking dish with PAM or other baking spray. 6 Layer vegetables in baking dish. 7 Pour tomato mixture over layered vegetables. 8 Bake in a 350 degree oven for 1 hour.