RATATOUILLE SALAD
1 small eggplant (about 1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
2 teaspoons chopped fresh (or 1/2 teaspoon dried basil leaves)
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon ground black pepper
2 medium tomatoes, chopped (about 1 1/2 cups)
1 medium zucchini, thinly sliced (about 2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (about 1/2 cup)
1/3 cup chopped fresh parsley
Cut eggplant into 1/2-inch cubes.
Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Summer Salads and Veggies, Betty Crocker Creative Recipes, July 1993, #82
1 small eggplant (about 1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
2 teaspoons chopped fresh (or 1/2 teaspoon dried basil leaves)
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon ground black pepper
2 medium tomatoes, chopped (about 1 1/2 cups)
1 medium zucchini, thinly sliced (about 2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (about 1/2 cup)
1/3 cup chopped fresh parsley
Cut eggplant into 1/2-inch cubes.
Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Summer Salads and Veggies, Betty Crocker Creative Recipes, July 1993, #82
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