(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meatless & Vegetarian pg 2 >  Ratatouille, Mushroom Ratatouille



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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 (



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2017 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only. 
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages