MICROWAVE RATATOUILLE
"A classic dish of French origin adapted for the microwave."
1 large onion, thinly sliced into rings
2 zucchini, sliced
2 green bell peppers, cut into strips
1 small eggplant, peeled and cut into 3/4-inch cubes
3/4 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon (to taste) Lawry's Seasoned Salt
1/2 teaspoon (to taste) Lawry's Seasoned Pepper
5 tomatoes, chopped
1 tablespoon capers (optional)
In 3-quart glass casserole, combine onion, zucchini, green pepper, eggplant and seasonings. Cover with plastic wrap, venting
one corner. Microwave on HIGH 8 minutes.
Stir in tomatoes; cover and microwave on HIGH 3 to 4 minutes, just until vegetables are tender-crisp and remain colorful. Add capers, if desired.
PRESENTATION:
Serve hot or cold with warm pita bread wedges as a relish accompaniment or as a vegetable.
Makes 6 to 8 servings
From: linda/Tennessee
"A classic dish of French origin adapted for the microwave."
1 large onion, thinly sliced into rings
2 zucchini, sliced
2 green bell peppers, cut into strips
1 small eggplant, peeled and cut into 3/4-inch cubes
3/4 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon (to taste) Lawry's Seasoned Salt
1/2 teaspoon (to taste) Lawry's Seasoned Pepper
5 tomatoes, chopped
1 tablespoon capers (optional)
In 3-quart glass casserole, combine onion, zucchini, green pepper, eggplant and seasonings. Cover with plastic wrap, venting
one corner. Microwave on HIGH 8 minutes.
Stir in tomatoes; cover and microwave on HIGH 3 to 4 minutes, just until vegetables are tender-crisp and remain colorful. Add capers, if desired.
PRESENTATION:
Serve hot or cold with warm pita bread wedges as a relish accompaniment or as a vegetable.
Makes 6 to 8 servings
From: linda/Tennessee
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