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VEGETABLES AND SIDE DISHES
RATATOUILLE
A
2 medium onions, sliced 2
1 medium green pepper, 1
cut into
1
⁄2" (1.5 cm) slices
1
⁄3 cup oil 80 ml
2 cloves garlic, finely 2
chopped
1 medium eggplant, peeled 1
(1
1
⁄2 lb) and cut into
1
⁄2" (1.5 cm) (750 g)
pieces
3 medium tomatoes, cut 3
(1 lb) into sixteenths (500 g)
2 medium zucchini, cut into 2
(1 lb)
1
⁄2" (1.5 cm) slices (500 g)
1
⁄4 cup vegetable juice cocktail 60 ml
or tomato juice
2 tsp each basil and parsley 10 ml
flakes
1
⁄4 tsp pepper 1 ml
In a 4-quart (4 L) casserole, combine onions, green
pepper, oil and garlic. Cover with lid. Cook at P7
4 - 5 minutes; stir once. Stir in remaining ingredients;
cover.
To Cook by Sensor Cooking: Press Sensor Cook
Button twice. When time appears in display window,
stir once.
To Microwave: Cook at P7 16 - 19 minutes; stir
twice.
Let stand, covered, 5 minutes before serving.
Makes: 8 servings
VEGETABLE FRITTATA
A
2 tbsp butter 30 ml
1 onion, thinly sliced 1
4 asparagus stalks, sliced 4
3 mushrooms, sliced 3
1
⁄2 zucchini, sliced
1
⁄2
6 eggs, beaten 6
salt and pepper to taste
1
⁄2 cup pepperoni, thinly sliced, 125 ml
optional
Cook butter and onion in an 8" (20 cm) quiche dish
at P7 3
1
⁄2 - 4
1
⁄2 minutes. Add asparagus, mushrooms
and zucchini. Cook at P7 4 - 4
1
⁄2 minutes, stirring
once.
To Cook by Sensor Cooking: Add remaining
ingredients to quiche dish, stirring well. Cover with
lid. Press Sensor Cook Button eight times, then
Start.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 350˚F (180˚C). Bake 20 - 22 minutes, or until set.
To Microwave: Add eggs, seasonings and if desired,
pepperoni. Cover. Cook at P3 5
1
⁄2 - 7 minutes.
Makes: 4 servings
RATATOUILLE SQUARES
16 oz creamed cottage cheese 480 g
(1 container)
6 eggs 6
1
⁄4 cup flour 60 ml
1
⁄4 cup grated Parmesan cheese 60 ml
Half recipe Ratatouille
(See above)
1 cup Mozzarella cheese, grated 250 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 375˚F (190˚C). Mix cottage cheese, eggs, flour
and grated Parmesan cheese until smooth. Spread
in an 8" (20 cm) square baking dish. Spoon
ratatouille on top. Sprinkle with Mozzarella cheese.
Bake at 375˚F (190˚C), 30 - 40 minutes, or until set.
Makes: 6 servings
SCALLOPED POTATOES
2 tbsp butter 30 ml
2 tbsp chopped onion 30 ml
2 tbsp flour 30 ml
1 tsp salt 5 ml
1
⁄2 tsp pepper 2 ml
1
1
⁄2 cups milk 375 ml
4 potatoes, peeled and 4
thinly sliced
1
⁄2 cup grated cheese 125 ml
Combine butter and onions in a 1-quart (1 L)
casserole dish. Cook at P7 1 - 1
1
⁄2 minutes, or until
soft. Stir in flour and seasonings. Gradually add milk
stirring until smooth. Cook at P4 5 - 6 minutes,
stirring twice. Arrange half of potatoes in a layer in an
8" (20 cm) round heat-safe dish. Pour on half of the
sauce, then layer remaining potatoes
and top with
other half of the sauce. Cook at P4 20 - 25 minutes,
or
until potatoes are tender.
Sprinkle on cheese, cover, and let stand, 5 minutes.
Makes: 4 servings
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