BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

SUMMER VEGETABLE RAGU

Ingredients:

2 Tablespoons EVOO
2 each Japanese egg plant, diced
1 red bell pepper, diced
1 zucchini, diced (or other summer squash)
4 cloves garlic, sliced
2 medium shallots, minced
1/2 cup mushrooms, crimini or market
2 cups cherry tomatoes, fresh
1/4 cup parsley, chopped
Seasonging to taste (Salt, pepper, coriander)
1 Tablespoon Balsamic vinegar
2 tsp basil oil

Method:

Place oil in large heated saute pan; add eggplant and cook until slightly browned and soft, about 2-4 minutes. Add remaining vegetables, garlic and shallots, cook 2-3 minutes. Add parsley and adjust seasonings; finish with vinegar and basil oil.

TO RECIPES

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