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Meatless & Vegetarian pg 2 >  Ratatouille, Mushroom Ratatouille



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YIELD:   8 Portions


    • 1.00 lb. fresh white mushrooms, medium sized
    • 3.00 medium sized (about 1-1/4 lbs.) Zucchini
    • 1.00 medium sized (about 1-1/2 lbs.) Eggplant
    • 3.00 medium sized (about 1 lb.) Green Pepper
    • 1.00 cup Onion, coarsely chopped
    • 0.50 cup Olive or Salad Oil
    • 1.00 tbs. Oregano Leaves
    • 1.00 tbs. Salt
    • 1.00 tsp. Ground Black Pepper


Rinse, pat dry and trim mushrooms; set aside.

Cut eggplant into ¾ to 1-inch cubes (makes about 7 cups).

Cut zucchini into ½ inch thick slices (makes about 3 ½ cups).

Cut peppers into 1-inch cubes (makes about 2 ½ cups).

In a large heavy saucepan heat oil until hot. Add onions; sauté for 2 minutes. Add mushrooms; sauté for 2 minutes. Add eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper; mix well. Bring to boiling point. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes stirring occasionally.

Serve hot or cold with grated Parmesan cheese, if desired. 

The Mushroom Council (


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