Chinese Spiced Eggplant

This has been called a Chinese ratatouille, and it bears some resemblance to the French dish, in that it is excellent cold or hot (best, I think, at room temperature). The oily and succulent eggplant, the crunch of sesame seeds, and the savor of garlic provide a wonderful combination. The recipe is included through the kindness of Phebe Chao.

Sesame oil and chili paste are available in Chinese and Japanese markets.

	6	12	20	50
medium eggplants	2	4	7	16
soy sauce (imported Japanese or Chinese)	3 tbs	6 tbs	½ c plus 3 tbs	l c plus 9 tbs
red wine vinegar	2 tbs	4 tbs	7 tbs	1 c
granulated sugar	2 tbs	4 tbs	7 tbs	1 c
salt	¼ tsp	½ tsp	1 tsp	2½ tsp
sesame oil	2 tsp	4 tsp	7 tsp	5 tbs
peanut oil (really the best for Chinese cooking)	1 tbs	2 tbs	3½ tbs	7 tbs
garlic, finely chopped	1 tbs	2 tbs	3½ tbs	7 tbs
ginger, peeled and finely chopped	2 tbs	4 tbs	7 tbs	½ c
fresh green chilies, finely chopped and seeds removed	1	2	4	8
green sweet peppers, finely chopped and seeds removed	1	2	4	8
chili paste with garlic (optional)	1 tsp	2 tsp	3½ tsp	6 tsp
white sesame seeds	1 tbs	2 tbs	3½ tbs	8 tbs

Wash the eggplant and trim off stems. Steam for at least 30 minutes in a colander over simmering water, covered, or in a large vegetable steamer or Chinese bamboo steamer. When the eggplants are soft through and collapsed, they are finished. Let them cool on a platter.

Combine the soy sauce, vinegar, sugar, salt, and sesame oil and set aside. Heat the peanut oil in a wok or heavy skillet and sauté the garlic, ginger, chili pepper, and green pepper in it, very quickly, stirring constantly. Add the chili paste, if used, then add this mixture to the soy mixture. Bring to the boil, then remove from the heat and cool.

Toast the sesame seeds in a dry heavy skillet just until they pop. Do not let them get brown. Cool and set aside. Peel the eggplant and chop roughly. Place in a serving bowl and pour the sauce over, tossing well. Sprinkle with sesame seeds before serving.

NOTE: You can make this ahead by a day or two, and bring it to room temperature before serving. It can also be kept, unrefrigerated, in a cool place.

 

Sicilian Broccoli

Broccoli is fast becoming one of my favorite vegetables. It must be slightly undercooked, however, to be good at all. I think most vegetables should be undercooked. Parboil this ahead of time, and reheat briefly with oil, wine, and garlic. This is good as a first course, or a separate vegetable course.

	6	12	20	50
broccoli, separated into florets and ends peeled	2 lbs	4 lbs	7 lbs	16 lbs
olive oil	5 tbs	½ c plus	1¼ c	2½ c
		2 tbs
garlic cloves, finely chopped	2	4	8	15
salt		(season to taste)
freshly ground black pepper		(season to taste)
dry, white wine	2 c	1 qt	1¾ qts	2½ qts

Wash and drain the broccoli. In a large pot, parboil it in a large amount of water for 4 to 5 minutes. Immediately drain the large amount of water over it, and set aside until serving time.

Heat the olive oil in a large skillet or wok [or two] and sauté the garlic, being careful not to burn it. Add the wine, salt, and pepper and boil until the wine reduces by about one-half. Just before serving, heat the wine to bubbling and toss the broccoli in it until heated through.

 

Bean Sprout Salad

This is an excellent picnic food. It can be eaten in halves of Syrian bread, or as an accompaniment to grilled foods. Good, too, with a Chinese meal, though scarcely authentic. It is an adaptation of a Southeast Asian (Thai) dish.

	6	12	20	50
fresh bean sprouts	1 lb	2 lbs	3 lbs	8 lbs
soy sauce (Japanese Kikkoman or imported Chinese)	2 tbs	¼ c	6 tbs	¾ c
rice wine vinegar	2 tbs	¼ c	6 tbs	½ c
sesame oil	2 tbs	¼ c	6 tbs	½ c
cucumbers, peeled, seeded, and chopped	1	2	3	8
scallion bunches, chopped	1	2	3½	8
small white radishes, cleaned and chopped	2	4	8	16
freshly ground black pepper	2 tsp	4 tsp	8 tsp	5⅓ tbs
Garnish
fresh parsley	1 tbs	2 tbs	3 tbs	7 tbs
cooked and peeled shrimp (optional)	½ lb	1 lb	1½ lbs	4 lbs

Pick over the bean sprouts, wash quickly, and drain in a colander. Pour boiling water over them in the colander, then run cold water over to cool them.

Combine the bean sprouts, cucumber, scallions, and radishes in a large bowl, then chill. Before serving, toss with the soy sauce, vinegar, and sesame oil, and season with black pepper. If desired, garnish with parsley and cooked shrimp.

 

Tomatoes Provençale

A splendid way to improve tasteless supermarket tomatoes. This fresh and garlicky dish complements grilled or roasted meats.

	6	12	20	50
tomatoes	6	12	20	50
salt		(season to taste)
freshly ground black pepper		(season to taste)
fresh breadcrumbs*	⅓ c	⅔ c	1⅓ c	3 c
garlic cloves, finely minced	1	2	4	8
scallions, green part and all, finely chopped	2 tbs	4 tbs	7 tbs	l c
fresh parsley, finely minced	3 tbs	6 tbs	10 tbs	2½ c
dried thyme	pinch	1 tsp	1¾ tsp	1 tbs
olive oil	3 tbs	9 tbs	1 c	2½ c

* Fresh breadcrumbs can easily be made in a blender. The crust may be included

Remove stem and cut each tomato in half, horizontally, and gently squeeze, cut side down, to remove excess juice and seeds. Sprinkle each tomato half with salt and pepper.

Preheat the oven to 400°.

Combine all the remaining ingredients except 1 tablespoon [2 tablespoons, 3½ tablespoons, ⅔ cup] of the olive oil. Place the tomatoes in a greased baking dish [or greased roaster pans] and stuff each with the herb-breadcrumb mixture. Sprinkle with the remaining olive oil and bake for about 15 minutes.

NOTE: The tomatoes may be prepared for baking and stored overnight. Bake just before serving.

 

Ratatouille

Ratatouille is the classic French vegetable stew. Like other stews, it is especially good made the day before, and it can be served hot or cold. Serve cold with lemon wedges. Also, if you serve it cold, it may need more salt than if you serve it hot.

	6	12	20	50
medium eggplants, cut into 1½-inch cubes	1	2	4	8
medium zucchini, quartered and cut into 1-inch lengths	3	6	10	18
salt and freshly ground black pepper		(season to taste)
olive oil	6 tbs	12 tbs	1¼ c	2 c
onions, coarsely chopped	3	6	10	18–20
green peppers, seeded, cored, and coarsely chopped	2	4	7	12
garlic cloves, finely minced	4	8	16	24
bay leaves	1	2	4	8
fresh tomatoes, peeled and cut into eighths	2 lbs	4 lbs	7 lbs	12 lbs
or
35-oz cans Italian plum tomatoes, drained	1	2	3	6
fresh parsley, finely chopped	½ c	1 c	1¾ c	3½ c
fresh thyme, finely chopped	2 tsp	4 tsp	7 tsp	4 tbs
or
dried thyme	½ tsp	1 tsp	1 tbs	2 tbs
fresh basil, finely chopped	1 tbs	2 tbs	3½ tbs	7 tbs
or
dried basil	1 tsp	2 tsp	3½ tsp	7 tsp

Place the eggplant and zucchini in a colander, then set in a large bowl or kettle and salt lightly. Toss well and set aside for 1 hour, then rinse and pat dry with towels.

Heat half the oil in a large skillet and add the eggplant, zucchini, and freshly ground pepper. Sauté for about 5 minutes, stirring.

In a large skillet or casserole, heat the remaining oil and add the onion and green peppers. Add the garlic and bay leaves, then add the tomatoes and simmer for 10 minutes. Add the eggplant-zucchini mixture, parsley, thyme, and basil, and stir well. Simmer, covered, on top of the stove for 20 minutes, or until the vegetables are tender.

NOTE: This dish can also be baked in a 325° oven until tender. It can be kept, unrefrigerated, in a cool place.

 

Artichokes and Chick-peas Vinaigrette

This is an elegant, yet hearty, cold salad, which would go well with broiled foods or a roast. It was last served at a mock Roman orgy, beside an entree of squab with truffed pâté stuffing—but it would be excellent with charcoal-broiled hamburger!

	6	12	20	50
10-oz packages frozen artichoke hearts	2	3	4	6
or
20-oz cans artichoke hearts, drained and rinsed	2	3	4	6
20-oz cans cooked chick-peas, drained and rinsed	2	3	5	10
medium red onions, finely chopped	1	2	4	8
chopped fresh herbs, as available:
fresh basil	1 tbs	2 tbs	3½ tbs	7½ tbs
fresh thyme	½ tbs	1 tbs	1½ tbs	3½ tbs
fresh parsley	1 tbs	2 tbs	3½ tbs	7½ tbs
fresh chives	½ tbs	1 tbs	1½ tbs	3½ tbs
salt and freshly ground black pepper		(season to taste)
Dressing
Garlic French Dressing (page 127).

If you are using frozen artichoke hearts, partially thaw them, to separate them, and then put them into a saucepan full of boiling water for 3 minutes. Drain and run cold water over them. If you are using canned artichokes, put them in a colander and rinse them well with cold water, to remove any briny taste. (If they were packed in oil, drain only). Toss all the ingredients together in a serving bowl and refrigerate for 2 or 3 hours before serving.

 

Orange–Red Onion–Cress Salad

For the times when green salad, unadorned, begins to pall, this refreshing and colorful combination will encourage appetites.

	6	12	20	50
large heads romaine lettuce	2	4	6	8
watercress bunches	2	4	6	8
large navel oranges, peeled and thinly sliced	1	2	3	7
onion rings, thinly sliced	1 c	2 c	3 c	5 c
Dressing
Garlic French Dressing (page 127).

Wash the lettuce and watercress. Drain very well and pat dry between towels. [For large amounts, I use a double thickness of bed sheet over a large table, or even a clean floor.] Be sure the lettuce and cress are clean and dry, then pick over and tear into bite-sized pieces. Place in a salad bowl. [For large amounts, keep the greens in plastic garbage bags until needed.] Just before serving, add the oranges and onion rings and toss well with the dressing.

 

Garlic French Dressing

The amount for six is perhaps more than you might need for one service, but it keeps, covered, in the refrigerator for about ten days. Let it come to room temperature before dressing a salad. You may add lemon juice to your taste. I like it quite lemony.

	6	12	20	50
dry mustard	1 tsp	2 tsp	3¾ tsp	8 tsp
water	1 tbs	2 tbs	3¾ tbs	8 tbs
garlic cloves, finely minced	1	2	3	5
granulated sugar	1 tsp	2 tsp	3½ tsp	5 tsp
salt	1 tsp	2 tsp	3½ tsp	5 tsp
olive oil*	1 c	2 c	3½ c	5 c
lemon juice	3 tbs	6 tbs	10 tbs	1½ c
grated onion (optional)	1 tsp	2 tsp	3½ tsp	5 tsp

*Use inexpensive pure olive oil—such as A&P brand—as it often has more olive taste than the more refined and expensive.

Combine the mustard with the water and let stand 10 minutes. Mix in the garlic, sugar, salt, and oil and let stand for 1 hour. Add the lemon juice and grated onion, if desired, pour into a large jar, and beat or shake very well. Dress the salad just before serving.

 

Tabbouleh

This is an unusual, lemony, cracked wheat salad, excellent for crowds and easy to prepare. The cracked wheat is soaked until tender and mixed with herbs and vegetables.

	6	12	20	50
bulghar wheat (or cracked wheat)	1 c	2 c	3½ c	8 c
onions, finely chopped	¾ c	1½ c	2¾ c	6 c
scallions, finely chopped	½ c	l c	1¾ c	4¼ c
salt	1 tsp	2 tsp	3¾ tsp	6 tsp
freshly ground black pepper	¼ tsp	½ tsp	¾ tsp	1¾ tsp
Italian parsley, finely chopped	1½ c	3 c	5 c	10 c
fresh mint leaves, finely chopped	½ c	1 c	1¾ c	4 c
or
dried mint	3 tbs	6 tbs	10 tbs	1 c
lemon juice	½ c	1 c	1¾ c	4 c
olive oil	¾ c	1½ c	2¾ c	6 c
Garnish
tomatoes, peeled and chopped	2	4	6	12

Cover the wheat with cold water and let stand for 1 hour. Make sure you have put it in a very large pot, as it expands enormously. Drain, then squeeze out the extra water with your hands. Add all the remaining ingredients except the tomatoes and mix with your hands. Place in a large bowl and garnish with the tomatoes.

NOTE: This can be made the day before and refrigerated.

 

Rice Salad

Rice salad is unusual and refreshing, and a good picnic accompaniment to grilled foods.

	6	12	20	50
raw, converted rice	2 c	4 c	6 c	12 c
salt		(season to taste)
fresh ginger slices	2	4	6	12
raisins	½ c	1 c	1¾ c	4 c
freshly ground black pepper		(season to taste)
ground cumin	½ tsp	1 tsp	2 tsp	4 tsp
olive oil, as needed	¼ c	½ c	1 c	2¼ c
lemon juice		(season to taste)
blanched, slivered almonds		(to taste)
dried apricots and prunes*	½ c	1 c	1¾ c	4 c
scallions, chopped	½ c	1 c	1¾ c	4 c

* Soak in boiling water for 10 minutes, then drain and chop.

Boil the rice in salted water, with the ginger slices, for about 15 minutes: the rice should not be soft, but just firm, al dente. Drain carefully, then remove the ginger slices. You can chop them fine, if you like ginger, and add to the rice later.

While the rice is still warm, season it with freshly ground black pepper, a little salt, the cumin, and raisins. Add just enough olive oil to make it shiny; it should not be heavily “dressed.” Add lemon juice to taste.

When the salad is cool, add the almonds and apricots and prunes, and stir in scallions. Serve at room temperature—not ice-cold.

NOTE: This can be kept, unrefrigerated, in a cool place.

 

Kishmish Chutney

This is a very sweet tomato and raisin chutney, of a pleasing reddish mahogany color. It is unusual in that you can either serve it the same day it is made or store it in the refrigerator for a month or two.

	6	12	20	50
butter	2 tbs	4 tbs	1 stick	2 sticks
seedless raisins	½ lb	1 lb	1¾ lbs	3½ lbs
medium tomatoes, peeled and chopped	3	6	10	25
water	½ c	1 c	1¾ c	3½ c
		(or as needed)
whole cloves	2	4	7	10
cinnamon sticks	1	2	4	8
salt	1 tsp	2 tsp	3½ tsp	3 tbs
freshly ground black pepper		(season to taste)
granulated sugar	½ c	1 c	1¾ c	3¼ c
wine vinegar	1½ tbs	3 tbs	5 tbs	12 tbs

Melt the butter in a saucepan and toss in the raisins. Cook for 2 minutes, then add the tomatoes and cook over medium heat, uncovered, for 7 minutes. Stir constantly.

Transfer either to a double boiler or to a very heavy casserole and add the water, cloves, cinnamon, salt, and pepper. Mix well and cook very slowly, uncovered, for 1 hour, stirring occasionally. Add the sugar and vinegar and cook for 30 minutes more. If needed, add more water while cooking. Let cool, and, if not to be used the same day, put in canning jars.

 

Banana and Cucumber Raitas

Raitas are served with curries to cool the palate. You can make raita with other vegetables as well.

See also the recipe for Tomato Pachadi (page 133).

The yogurt amounts for the banana raita are approximate; the banana taste goes very far.

Banana Raita

	6	12	20	50
plain yogurt	1 pt	4 c	7 c	12 c
ripe bananas	2	4	7	12
cardamom pods	2	4	7	12

Place the yogurt in a large bowl. Peel the bananas and squeeze them through your hands to make a rough puree. Add to the yogurt and mix. Crush the cardamom and extract the black seeds. Pound them a little in a mortar and add to the yogurt. Let stand for a few hours or overnight, to develop the flavor. This will keep for a day or so.

Cucumber Raita

	6	12	20	50
large cucumbers	1	2	4	8
salt	½ tsp	1 tsp	2 tsp	4 tsp
scallions, finely chopped	2	4	8	16
caraway seeds		(season to taste)
plain yogurt	2 c	4 c	8 c	12 c

Peel the cucumbers, slice in half lengthwise, and scoop out the pulpy seeds with a spoon, leaving you with boat-shaped halves.

Using the largest holes of the grater, grate the cucumber into a bowl. Add the salt, stir, and let sit for 2 hours.

Drain the cucumbers in a colander, then press out as much water as possible. Add the chopped scallions and caraway seeds. Just before serving, add the cucumber to the yogurt in a large bowl. This will keep only a day or two, and might get watery from the juices the cucumber exudes.

 

Tomato Pachadi

This is a condiment, to be served with Indian and Nepali meals. It is cool and refreshing, like the raitas.

	6	12	20	50
ripe tomatoes, peeled, seeded, and chopped	2 c	4 c	7 c	12 c
medium onions, finely chopped	1	2	4	8
4-oz cans pickled green chilies	½	1	1½	2½
or
fresh green chilies, finely chopped	1	2	3	4
fresh coriander, finely chopped	2 tbs	4 tbs	7 tbs	15 tbs
salt	½ tsp	1 tsp	2 tsp	4 tsp
plain yogurt	1 c	2 c	4 c	2 qts
Garnish
green peppers, finely chopped	1	2	3	4

Combine all the ingredients except the yogurt and the green pepper and mix well. Refrigerate. Just before serving, drain the tomato mixture, which will have accumulated water, and add the yogurt. Taste for seasoning, garnish with the green pepper, and serve.

NOTE: This will keep refrigerated for two or three days.

 

Potato Achar

This is a traditional Nepali side dish, a sort of fresh “pickle” that is served at room temperature. It is excellent on the second or third day.

Mustard oil is available in specialty markets.

	6	12	20	50
medium potatoes, peeled and quartered	6	12	20	48
mustard or peanut oil	½ c	1 c	1¾ c	3½ c
mustard seeds	2 tbs	¼ c	½ c	1 c
white sesame seeds	½ c	1 c	1¾ c	3½ c
chili powder	2 tbs	¼ c	½ c	1 c
fresh ginger, finely chopped	1 tsp	2 tsp	3¾ tsp	8 tsp
coarse salt		(season to taste)
lime or lemon juice, to taste	1 tbs	2 tbs	3½ tbs	⅓ c
Garnish
fresh coriander, finely chopped	½ c	1 c	2¾ c	4 c
or
ground coriander	2 tsp	4 tsp	7 tsp	5 tbs

Boil the potatoes for 10 to 15 minutes, until cooked through but not mushy. Drain and set aside.

Heat the oil in a heavy skillet and add the mustard seeds, sesame seeds, chili powder, and chopped ginger. Cook, stirring, for 4 minutes.

Put the potatoes in a large bowl and toss with the cooked spice mixture. Salt to taste, and add the lime or lemon juice. Garnish, when cool, with fresh coriander, or toss with ground coriander.

NOTE: This can be kept, unrefrigerated, in a cool place.

 

Dhal

This is a lentil curry that, with rice, forms the staple of the Nepalese diet. It is high in protein and smooth and rich in taste. Best made ahead, it thickens with standing and must be thinned with more stock or water. Reheat slowly, as it can stick and burn.

Clarified butter is made by heating butter and letting the milky solids separate from the clear yellow liquid, and then by skimming or straining through cheesecloth to remove the milky solids. Indian ghee can be bought tinned in Indian groceries.

	6	12	20	50
dried red lentils	2 c	1 lb, 4 oz	3 lbs	6 lbs, 2 oz
chicken broth, canned or homemade, to cover lentils	2½ c	1¼ qts	2½ qts	4 qts
garlic cloves, chopped	1	2	3	5
medium onions, chopped	2	4	7	12
vegetable oil or clarified butter (ghee)	2 tbs	4 tbs	7 tbs	1 c
bay leaves	1	2	4	8
ground cumin	1 tsp	2 tsp	4 tsp	8 tsp
ground coriander	1 tsp	2 tsp	4 tsp	8 tsp
ground fennel	1 tsp	2 tsp	4 tsp	8 tsp
hot paprika	1 tbs	2 tbs	4 tbs	½ c
ground turmeric	1 tsp	2 tsp	4 tsp	8 tsp
crushed red pepper	½ tsp	1 tsp	2 tsp	4 tsp
salt		(season to taste)

Garnish

fried onions
toasted almonds
raisins

Soak the lentils in cold water for about 1 hour. Drain and place in heavy saucepan with enough chicken broth to cover. Simmer slowly, stirring occasionally.

Meanwhile, heat the oil or butter in a heavy skillet and gently sauté the onion and garlic until golden. Add the bay leaves and all the spices and stir over medium heat for 3 to 4 minutes. Add the mixture to the lentils and stir. Add water or more broth if the liquid has been absorbed. Cook over low heat, for 45 minutes to one hour, stirring occasionally, and adding liquid whenever needed. When the lentils are mushy and cooked through, the dhal is done. Add salt to taste.

NOTE: You can garnish dhal with fried onions, toasted almonds, and raisins plumped in butter, or chopped fresh coriander, for an authentic touch. The dish can also be kept, unrefrigerated, in a cool place.

 

Orange Rice Pilaf

The addition of orange juice makes this recipe for pilaf something special.

	6	12	20	50
raw, long-grain rice, basmati preferred	2 c	4 c	2 lbs, 6 oz	5 lbs, 5 oz
butter	3 tbs	6 tbs	10 tbs	3 sticks
6-oz cans orange juice concentrate	1	2	3	4
water	1¾ c	3½ c	6 c	8 c
salt	½ tsp	1 tsp	1¾ tsp	4 tsp
large onions, finely chopped	1	2	4	7
ground turmeric	1 tsp	2 tsp	3¾ tsp	6 tsp
raisins	3 tbs	6 tbs	10 tbs	1½ c
slivered almonds	½ c	1 c	1¾ c	3½ c

In a heavy skillet, melt half the butter and quickly toss the uncooked rice in it. Do not let it brown, but cook just until some of the grains turn white.

Put the rice in a kettle with a tight-fitting lid. Add the orange juice, water, and salt and bring to a boil. Immediately reduce the heat to the lowest possible and let cook, untouched, for 20 minutes. Taste a grain to make sure it is done, then uncover, place a tea towel over the pot, and replace the lid. (This absorbs extra moisture.) Leave the pot off the heat.

Melt the rest of the butter in a heavy skillet. Add the chopped onion and cook, stirring, until golden. Add the turmeric and stir well, then add the raisins and cook for 2 minutes, stirring. Add the almonds, toss, and remove from the heat. Just before serving, toss the rice lightly with the nut mixture.

 

Eric Widmer’s Succotash

This recipe can only be attempted in mid- to late summer, when the ingredients are in season. No use trying to make it with frozen or canned vegetables, for its chief virtue lies in its freshness, in the true taste of the beans and corn. It is an unusual succotash, in that it uses fresh shell beans instead of limas.

	6	12	20	50
ears of fresh corn on the cob	5 or 6	10	18	50
		(or more)
fresh shell beans (the long, red-and-white speckled pods, with reddish beans)	2 lbs	4 lbs	7 lbs	15 lbs
milk, as needed	½ c	1 c	2 c	5 c
salt and freshly ground black pepper		(season to taste)

Shuck the corn, parboil it in a large kettle of boiling water, and run it under cold water. Scrape the kernels from the ears into a saucepan.

Shell the beans, then, in a large kettle of boiling water, cook them at a rolling boil for 15 to 20 minutes. Taste one to see that they are done—they should not be overdone at all, and at this stage it is much better for them to have a slight “bite.” Drain them in a colander and then put them in the saucepan with the corn.

Add just enough milk to cook the mixture in—it should not be soupy. Add liberal amounts of salt and freshly ground black pepper. Over a low flame, heat the succotash just until the vegetables are heated through, covered. The succotash should be served in the milk.

NOTE: Butter is optional. This dish should not be made ahead.

 

Zucchini Casserole

The first tender zucchini of the season need only butter and freshly ground black pepper. The larger, older squash need special treatment, such as the following, to bring out their good qualities.

	6	12	20	50
zucchini, sliced	2½ lbs	5 lbs	8 lbs	17 lbs
large onions, chopped	1	2	4	8
garlic cloves, minced	6	12	20	2½ heads or more
35-oz cans tomatoes, drained and chopped	1	2	4	8
salt		(season to taste)
freshly ground black pepper		(season to taste)
granulated sugar	½ tsp	1 tsp	2 tsp	4 tsp
fresh parsley, finely chopped	1 c	2 c	3½ c	5 c
dried oregano	1 tsp	2 tsp	4 tsp	8 tsp
dried basil	1 tsp	2 tsp	4 tsp	8 tsp
olive oil	⅔ c	1⅓ c 2⅔ c	4 c

Combine all the ingredients but the olive oil. Arrange in a broad shallow casserole and pour the olive oil over the top. Bake in a 400° oven for about 50 minutes, or until the oil is bubbling around the zucchini. Serve either hot or at room temperature.

NOTE: This can be successfully reheated.