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Ratatouille for the Freezer

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Ingredients

8 oz Onion - Red Cut in 1" chunks
8 oz Yellow Onions Cut in 1" chunks
10 oz Bell pepper - red Cut in 1" chunks
10 oz Bell pepper - Yellow Cut in 1" chunks
2 lbs Zucchini Cut in 1" chunks
1 ea Eggplant See note in instructions
4 cloves, crushed Garlic, fresh
28 oz Cherry tomatoes
14 oz can Diced tomatoes
1 tbsp Sugar
2 tbsp Red wine vinegar

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Ratatouille for the Freezer

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    Cuisine:
      • Medium

      Ingredients

      Directions

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      This great recipe for ratatouille simply full of oven baked/roasted fresh vegetables can be easily frozen in 5 two person servings and then can be finished off with any of three tasty combinations of flavors including: Greek ratatouille vegetarian bake with feta: Ratatouille vegetarian chili baked potato jackets: Stuffed peppers with ratatouille and cheese.

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      Steps

      1
      Done

      Heat oven to 400 F

      2
      Done

      Spread the onions evenly in a roasting pan and season. Roast for 25 minutes until slightly charred and nicely softened.

      3
      Done

      Repeat the process with the bell peppers roasting for about 20 minutes.

      4
      Done

      Repeat again with the zucchini, roasting for 15 minutes.

      5
      Done

      Slice the eggplant into 1" thick rounds but only cut as many as you can fit into a non-stick frying pan at one time. If you cut too many at once they will brown quickly. Cook the eggplant rounds over a high heat until charred on both sides then remove to a microwave safe plate. Repeat until all the eggplant is cooked. Cover the eggplant with cling film and make a couple of holes for steam to escape. Microwave for 5 minutes or until soft. This also may have to be done in batches.

      6
      Done

      Cut the eggplant into chunks. While the vegetables are roasting, place the garlic in a dutch oven with about 4oz of water and simmer until the water has almost gone, then add the tomatoes (both kinds), the sugar, vinegar and a good seasoning with salt and pepper Simmer for 20 minutes.

      7
      Done

      Add the roasted vegetables and mix well. Cool and divide into 5 3 cup containers for freezing.

      Ian Cooks

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