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-> [Hot & Spicy, Italian, Vegetables, Western European] -> [Checkered tablecloth italian blend Recipe] |
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Checkered tablecloth italian blend
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| Artist: |
_ |
| Categories: |
Hot & Spicy, Italian, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Garlic powder | | 1 1/2
| tbsp | Basil | | 1
| tbsp | Thyme | | 1
| tbsp | Oregano | | 1
| tbsp | Rosemary | | 1/2
| tbsp | Marjoram | | 1/2
| tbsp | Sage | | 1 1/2
| tsp | Red pepper | | | Rat-A-Tatouille | | 1
| med | Eggplant, peeled and diced | | 1
| tbsp | Hot olive oil | | 2
| large | Onions, chopped | | 2
| | Green peppers, diced | | 2
| | Cloves garlic, crushed | | 2
| | Zucchini, diced | | 1
| | 16 oz can tomatoes | | | Salt substitute to taste | | | Pepper to taste | | 2
| tbsp | Chopped parsley | | 1/4
| tsp | Checkered Tablecloth Italian | | | -Blend |
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Procedures:
| 1 | Checkered tablecloth italian blend saute eggplant in olive oil; add and saute onions, peppers, and garlic. | | 2 | When vegetables begin to soften, add zucchini and tomatoes. | | 3 | Add all remaining ingredients, including checkered tablecloth italian blend. | | 4 | Cover and simmer 25 minutes; remove cover and simmer 10 minutes more to reduce liquid. | | 5 | Serves: 6 (85 calories per serving) 2.6 g fat 463 mg sodium 0 mg cholesterol |
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