Friday, October 16, 2009

Rat-a-too-ille...leftover style




So, Thanksgiving dinner is over. You forgot to cook the squash, there are leftovers everywhere and no-one wants anymore turkey. This is what I did, loosely based on a recipe.

Step #1 Ingredients:

1 stalk of celery (leftovers from the veggie tray)
1/2 bag of mini carrots (leftovers from the veggie tray)
3-4 slices of ham (leftovers)

***Grate these three items, I used my food processor,
and then add

salt & pepper
1-300ml box of Knorr red pepper/tomato soup

***mix well and pour into greased casserole dish.

Step #2 Ingredients:

1 chinese eggplant (on its last leg)
1 zucchini (use it or toss it)
1 purple pepper (or green, red, orange)
1 red onion
1 green onion
1 peeled butternut squash (par cooked in microwave)

***I would in the future add 3-4 potatoes thinly sliced too!

I used my food processor to thinly slice these veggies.
Layer one veggie at a time on top of the ham/carrot
mixture in the casserole dish.

Step #3 Ingredients:

1 can of diced tomatoes (or fresh leftovers)

Cover the top of the casserole with the tomatoes and juice.
Top with leftover potatoes if you have some.

Bake at 350 for about 1 hour to 1 hour and 1/2.
Uncovered if you'd like thicker, covered if you would like it soupy.

*** I think this could be done in a crock pot too!

Serve with fresh bread.
Judy says she really can taste each vegetable
but they all blend and that gives it a great taste.
She says make it again.....
Now sit back with Remy and the Disney movie and enjoy!

1 comment:

  1. This dish looked and smelled lovely. Hal enjoyed it. I'm not sure why, I think too many textures, but I wasn't as crazy about it. It was okay. Thanks Deb.

    ReplyDelete