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The French dinner
PAGES : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. links
mixture of vegetables served hot with meat or cold as a starter (better the next day)
Ingredients
200 g. onions
2 red peppers
1 greenpepper
1 kg courgettes
600 g. aubergines
700 g. of tomatoes, olive oil, salt and pepper
3 garlic cloves,parsely, thym, 1 bay leaf
Preparation
Wash the vegetables. Peel the onions, skin and seed the tomatoes. Seed the peppers Dice the vegetables. Cook each vegetable separately in 3 spoons of olive oil for 15 to 20 mins on a low heat In a large pan cook all of the vegetables for another 30 mins with the salt, pepper, garlic, bay leaf, parsley and thym. Serve hot or leave in a cool place to marinate and serve the next day as a cold starter.
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