Five fast dinners begin with one vegetable mix

Connie Sorie Dana of Tyler, Texas, developed a dish that she hoped would encourage her husband, Tom, to eat eggplant, a vegetable she likes but he doesn't. What she ended up with was a base for a week of meals. "I just came up with a batch of something that is like ratatouille," she says, "and I realized it would be good over shrimp. Then I stirred some beans and chili powder into it to make soup or added ground beef and Italian seasonings for spaghetti sauce."

Connie enjoys making food that she describes as simple "but not boring." She says, "When I made a recipe that we could eat for a week and not get tired of it, I knew I had a winner."

DONNA FLORIO

DAY-BY-DAY VEGETABLE MEDLEY

MAKES ABOUT 12 CUPS

PREP: 10 MIN., COOK: 20 MIN.

Use this dish as a base for the recipes that follow. It makes enough to use in four recipes.

3 medium onions, chopped (about 4 1/2 cups)

2 red bell peppers, chopped (about 3 cups)

2 green bell peppers, chopped (about 3 cups)

5 tablespoons olive oil, divided

1 large eggplant, unpeeled and chopped (about 8 cups)

1 pound fresh mushrooms, sliced (about 6 cups)

4 (10-ounce) cans mild diced tomatoes and green chiles

1/4 cup Greek seasoning

SAUTE onions and bell peppers in 1 tablespoon hot olive oil in a Dutch oven over medium-high heat 5 minutes. Place onion mixture in large bowl, and set aside.

SAUTE eggplant in 2 tablespoons hot olive oil in Dutch oven over medium heat 5 minutes. Add eggplant to onion mixture in bowl.

SAUTE mushrooms in remaining 2 tablespoons hot oil in Dutch oven over medium heat 5 minutes.

ADD canned diced tomatoes and green chiles, Greek seasoning, and vegetable mixture to Dutch oven, and cook 5 minutes or until thoroughly heated.

SPOON 3 cups mixture into each of four freezer bags; seal and freeze up to one month.

NOTE: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.

INDIVIDUAL PIZZAS: Place 6 (5-ounce) Italian bread shells on baking sheet. Brush each with 1 teaspoon olive oil. Spread 1/2 cup Day-by-Day Vegetable Medley, thawed, over each crust. Sprinkle each with 1/4 cup shredded mozzarella cheese and your favorite toppings. Bake at 450[degrees] for 15 to 20 minutes or until cheese is melted.

GREEK-STYLE CHICKEN STEW: Bring 4 cups chopped cooked chicken; 3 cups Day-by-Day Vegetable Medley, thawed; and 1 (14 1/2-ounce) can chicken broth to a boil in a large saucepan. Stir in 1 cup cooked diced potatoes and 1 cup whipping cream. Reduce heat, and simmer 20 minutes or until thoroughly heated. Salt to taste.

SHRIMP WITH RICE: Heat 3 cups Dayby-Day Vegetable Medley, thawed, and 1 cup vegetable broth in large saucepan; add 1 (16-ounce) package peeled frozen shrimp, thawed, and cook until thoroughly heated. Spoon mixture over hot cooked rice. Serve immediately.

BEEF-AND-VEGETABLE SUPPER: Cook 1 pound lean ground beef in large skillet, stirring until it crumbles and is no longer pink. Stir in 3 cups Day-by-Day Vegetable Medley, thawed; 1 cup chicken broth; and 1 (8-ounce) can tomato paste. Reduce heat; cover and simmer 30 minutes. Serve over your favorite cooked pasta or noodles. Salt to taste.

BLACK BEAN SOUP: Bring 2 (15ounce) cans black beans, drained; 3 cups Day-by-Day Vegetable Medley, thawed; and 2 cups chicken broth to a boil. Stir in 1/4 cup lime juice, 1 tablespoon chopped fresh cilantro, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Reduce heat, cover, and simmer 45 minutes. Serve with chopped fresh cilantro and chopped onion. Salt to taste.

Copyright Southern Progress Corporation Oct 2003
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