• Prep Time:
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  • Serves: 1 Servings


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Category: Vegetables

 Ingredients List

  • 2 md Eggplant; cut in chunks
  • 2 md Zucchini; cut in chunks
  • 4 md Red onions; cut in chunks
  • 3 md Green peppers; cut in chunks
  • 10 lg Tomatoes; coarse chop
  • 1/4 c Olive oil
  • 3 tb Dijon mustard
  • 1/4 c Balsamic vinegar; or red
  • -wine vinegar
  • 6 lg Garlic cloves; chopped
  • 6 tb Fresh basil; chopped or
  • 2 tb Dried basil
  • 4 tb Fresh oregano; chopped or
  • 4 ts Dried oregano
  • Salt and pepper to taste


Place all vegetables in large roasting pan. Combine remaining ingredients
and pour over vegetables. Place roasting pan in a 350 degree oven and cook
for about 2 hours, stirring every 1/2 hour. Serve over rice.

This recipe is a super way to use all the surplus from the garden. You can
use different quanities of each vegetable depending on what you have.
Sometimes I add small little potatoes. This recipe freezes very well.

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