Let's Have Some Fun

[Guest guest]

Greetings Members:I have a challenge for you. Who among us would dare to alter this "cooked" recipe (as I found it) and make a "Live" Ratatouille? You must be creative. Just think, once you perfect it to your liking, it'll be a recipe that you can add to "Your Un-Cook Book." If you ever had cooked Ratatouille, you should love making and having it Live.Report back to the group this time next week and remember to "Have Some Fun" making it.TIP: INSTEAD OF A STOVE, FRYING PAN OR POT, THIS WILL MOST LIKELY REQUIRE A VITA MIX OR HIGH SPEED BLENDER AND A FOOD PROCESSOR.******REMEMBER, NO HEAT IS INVOLVED!******RATATOUILLE! Ingredients: ½ cup olive oil (measured and used in separate portions)1 large onion, diced2 cloves garlic minced2 Zucchini sliced (skin on)1 eggplant, peeled and diced2 large tomatoes or 4 plum tomatoes, chopped1 red bell pepper diced1 cup fresh mushrooms

sliced2 Tablespoons parsleySalt and pepper, to taste Directions: Heat 1 1/2 tablespoon of Olive oil in a large pot over medium-low heat. Add onion and garlic. Sauté until soft and golden. In a large fry pan, heat another 1 1/2 tablespoon of olive oil and sauté the zucchini until lightly browned. (both sides) Remove the zucchini and place in the pot with the onions and garlic. Sauté all the remaining vegetables, except the tomatoes, one batch at a time, adding 1 1/2 tablespoon olive oil to the fry pan each time you add a new set of vegetables. Once each batch has been sautéed add them to the pot with the onions, garlic, and zucchini. Season with salt and pepper. Cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another

10-15 minutes. Stir as needed. Serve warm and enjoy! To make this more of a meal, serve your ratatouille over pasta!Remain Focused and Good Health to You Elaine

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