Recipes Included On This Page Vegetable Kebabs Vittorio's Ragu with Rigatoni Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetable Kebabs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grill/Outdoor Cooking Mushrooms Peppers Volume 2-6 June '99 Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small butternut squash -- seeded/peeled - in large chunks -- about 16 pieces 1 8 ounce can tomato sauce 3 cloves garlic -- minced 2 tablespoons fresh basil -- chopped 2 teaspoons balsamic vinegar 3/4 teaspoon ground gingerroot 1/4 teaspoon salt -- or to taste 1 zucchini -- in 16 rounds 1 yellow bell pepper -- in 16 pieces 1 red bell pepper -- in 16 pieces 16 medium mushrooms -- stems removed In a large pot of boiling water, cook the squash until just about tender, then drain. Meanwhile, in a small bowl, combine the tomato sauce, garlic, basil, vinegar, ginger and salt. Set this mixture aside. Thread the vegetables onto skewers, alternating each kind. You should get about 8 skewers. Baste well with the sauce, then grill. Baste often when you turn them. They should be done in about 10 minutes, but don't let them burn. Makes 4 servngs. Posted on FareShare 6-99 by <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vittorio's Ragu with Rigatoni Recipe By : Vegetarian Homestyle Cooking Serving Size : 4 Preparation Time :0:20 Categories : Artichokes Carrots Main Dishes Mushrooms Pasta/Noodles Peppers Vegetarian Volume 2-6 June '99 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 large red onion -- sliced 1 carrot -- sliced 2 stalks celery -- sliced 4 cloves garlic -- minced 1/2 cup white wine OR vegetable broth 1 cup tomato juice 1 8 oz can tomato paste 1 8 oz can artichoke hearts -- sliced 2 big portobello mushrooms -- sliced OR 4 small 2 red bell peppers -- chopped 1 tablespoon fresh thyme 1 dash pepper 8 ounces uncooked rigatoni -- (4 cups cooked) In a large skillet, combine oil, onion, carrot, celery, and garlic. Saute over low heat; very slowly, to let the vegetables caramelize. Add the wine as needed to avoid burning. When these vegetables are lightly caramelized, add remaining ingredients and simmer on low heat for 20 minutes. While vegetables are simmering, cook pasta in a large saucepan. Drain pasta when al dente and add to the sauteed vegetables. Mix well and serve. Posted on FareShare 6-99 by Lyn Hillman <lynhillman@mindspring.com> - - - - - - - - - - - - - - - - - -