7
RECIPES
RATATOUILLE CANAPÉS
1/2 cup (125 ml)small zucchini, diced
1/2 cup (125 ml) eggplant, diced and tossed with a little salt
1/2 cup (125 ml) onion, diced
1/2 cup (125 ml) red and green bell pepper, diced
1 clove garlic, minced
4 canned tomatoes, crushed
1 tbsp (15 ml) olive oil
1 tsp (5 ml) each fresh parsley, thyme, finely chopped
1 bay leaf
Salt, pepper to taste
Crackers or toast points.
On setting 4 cook onion and garlic in olive oil until soft but not brown,
approx. 10 min. Add herbs, salt and pepper. Add zucchini, cook for 5
minutes. Add eggplant, peppers and crushed tomatoes, cook until all
vegetables are soft, approx. 10 min. Remove bay leaf. Serve on your
favourite crackers or toast points.
6
RECIPES
MINESTRONE SOUP
1 tbsp (15 ml) olive oil
3 slices bacon
1/2 sm. Zucchini, sliced
1 med onion, diced
1/2 stalk celery, diced
1/2 carrot, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/3 (85 ml) cup green beans cut in 1/2 inch pieces
2 cloves garlic, minced
1 cup (250 ml) red kidney beans, rinsed
1/2 cup (125 ml) chick peas, rinsed
4-5 canned tomatoes with juice
4 cups (1 litre) water
1/4 tsp (1.2 ml) fresh rosemary, chopped
3-4 sprigs of fresh thyme
1/2 tsp (2.5 ml) fresh basil, chopped
1/2 tsp (2.5 ml) fresh oregano, chopped
1/2 tsp (2.5 ml) fresh parsley, chopped
Salt and pepper to taste
1/2 cup (125 ml) orzo
On setting 4, render bacon in olive oil, drain excess oil. Add onion,
celery, carrot and garlic. Cook until soft but not browned, approx.
20 min. Add zucchini, red and green peppers, kidney beans, chick peas,
fresh herbs and seasoning.
Cook until vegetables are tender, approx 10 min. Add tomatoes,
green beans, orzo and water, simmer until pasta is tender.
