OUCOUN Recipes You'll Love Mushrooms Perk Up Vegetable Stew . =i t 1 at 4 ns fl ' & as = ‘ a 1 P he _ a . l a ral a ' JF 7 way 7 eolr of py : | ‘i = o 7 "a = we L oe 4, r 4 om, — J 1 ae = j ‘| 1 aru afi. = ” -_ : . a ah Mushroom Ratatouille tastes great in a big, delicious portabella cap. (NAPSA)—It’s not easy to im- prove on ratatouille (rah-ta-tooee), the garlicky French medley of tomatoes, zucchini and other fresh vegetables. But mushrooms bring something new to the table. Sliced and simmered with the other ingredients, they add hearty flavor and meaty textureto ratatouille. For a double helping of mush- room goodness, serve Mushroom Ratatouille in a grilled portabella cap. It’s also delicious tossed with hot pasta, tucked inside an omelet or served at room temperature with grilled or roasted chicken. Nutrition information and more recipes are available at www.mushroomcouncil.com. MUSHROOM RATATOUILLE 1 poundfresh white 1 teaspoon Italian seasoning “ teaspoonsalt % teaspoon ground black pepper Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoesin 1- inch cubes. In a large (12-inch) skillet (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 4 minutes. Add mushrooms and eggplant; cook and stir until lightly browned, about 4 minutes. Add zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until vegetables are tender, about 10 mushrooms 2 large onions minutes. Serve in grilled portabella caps on a bed of 1 2 2 4 YIELD: 8 cups 1 medium eggplant (1 pound) 2 medium zucchini (1 pound) large sweet red bell pepper large ripe tomatoes (1 pound) tablespoonsolive oil teaspoons choppedgarlic couscous, if desired. Per 2-cup portion: 220 cal, 8 g protein, 8 g fat, 36 g carbohydrate
