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RATATOUILLE
2 cloves
garlic,
peeled
1 large
onion,
peeled
&
quartered
%
cup vegetble oil
1 medium
eggplant,
peeled,
cut
to
fit chute
4
small
zucchini
%
pound fresh mushrooms
1 green or red pepper
4 me.dium fresh tomatoes,
peeled
and quartered
2 teaspoons salt
V2 teaspoon
pepper
Lock
bowl in
position
and
insert
STEEL Blade. Process garlic and onion
to
chop at
Medium
speed. Insert SLICER Disc and slice eggplant at
High
speed. Heat oil in large
skillet,
add
garlic.
Meanwhile
slice zucchini
at
High
speed,
and
mushrooms
and
pepper at Low speed; add to cooked
eggplant.
Stir and
cook
about
5
minutes;
add tomatoes, salt and
pepper;
stir.
Cook
over
low heat
about
5 minutes, stirring
frequently.
Cover
and
cook
20 to 30 minutes,
or
until mixture is
tender.
Serve either
hot,
warm or
cold.
Makes
8
to
10 servings.
VEGETABLE QUICHE
V
2
pastry
recipe
3 ounces
Swiss
or Gruyere cheese
1
V2
ounces Parmesan
cheese
1
slice
soft bread
1 pound
fresh vegetables
(zucchini,
summer
squash
or broccoli)
2
tablespoons butter
%
cup
parsley
3f4 cup
milk or
cream
2 eggs
Salt
and pepper
Prepare the pastry and fit into
a
1 0-inch pie plate.
Bake
the shell at 400°F.
for 10 minutes to partially cook.
Insert the
STEEL
Blade
and grate
the
various cheeses at
High
speed.
Crumb
bread
at Medium
speed
using Mo-
mentary action;
set aside.
Grate vegetables
in
processor, using SH RED-
DER Disc at High
speed. Saute
grated
vegetables
in butter over medium
heat.
Season and place
in partially
cooked
pastry
shell. Place
parsley,
the Swiss or Gruyere
cheese,
milk or cream and
eggs
in processor
bowl
and blend
at Medium
speed using STEEL
Blade.
Pour
over
vegetables.
Sprinkle with Parmesan cheese and bread crumbs. Bake in preheated
4oo•F.
oven
for
25 to 30
minutes.
Makes
6 to 8
servings.
ZUCCHINI PARMESAN
5 ounces
Parmesan
cheese
4
tablespoons butter
2
pounds
summer squash
1
h
teaspoon salt
(zucchini or
yellow)
Lock
bowl
in position
and
insert
STEEL
Blade.
Process
Parmesan cheese
at
High speed. Remove
cheese
and
STEEL Blade.
Insert
SHREDDER
Disc.
Cut zucchini to fit
chute
and shred at High
speed.
Melt butter in large skillet.
Add
shredded
squash,
and stir-fry
until
tender.
Add salt
and remove to
serv-
ing bowl. Sprinkle with grated
Parmesan and toss lightly to
serve.
Makes 4
to
6
servings.
30
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