Balsamic Ratatouille

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Title: BALSAMIC RATATOUILLE
Categories: Vegetables
Yield: 4 Servings

1/4 c Olive oil
2 Clove garlic; finely diced
1/4 c Eggplant;*
1/4 c Onion; peeled*
1/4 c Zucchini (green);*
1/4 c Zucchini (yellow) OR yellow
-squash;*
1/4 c Tomato (red);*
1/4 c Tomato (yellow);*
1 Sprig fresh thyme chopped in
-1/4 inch pieces
2 tb Balsamic vinegar
1/4 ts Kosher salt; or to taste
1/8 ts Black pepper; or to taste

* finely diced

Serve with Grilled Balsamic Veal Chops and Mashed Potatoes
w/Mascarpone Cheese & Roasted Garlic

1. Pour olive oil into a heated saute pan. Add garlic and cook over
medium heat, stirring, for 30 seconds. Add all diced vegetables;
cook, stirring, until tender but crisp, about 2 to 3 minutes.

2. Add thyme and balsamic vinegar. Stir just until blended. Remove
from heat. Season with salt and pepper.

Served at the Chicago 1996 Democratic National Convention.

Source: Chicago Sun Times, August 21, 1996

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