Phil, how about some recipes for some interesting vegetable dishes. I have many recipes for vegetables but some of them that I have tried are not particularly to my taste. I want something gourmet or different.
    Thanks, Barb

Barb, thank you for the question. And a vegetable recipe you shall have.

RATATOUILLE

2 Lbs. Plum tomatoes, canned or fresh (if using fresh remove skins)
1/2 Cup olive oil
2 Onions, thinly sliced
2 Red bell peppers, seeded and cut into chunks
1 Yellow bell pepper, seeded and cut into chunks
1 Large eggplant, peeled and cut into chunks
2 Zucchini, cut into chunks
4 Garlic cloves, crushed
2 Bay leaves
1 Tbs. fresh thyme

PROCEDURE

Heat small amount of oil in a large, heavy pan and saute onions for 5 minutes over medium heat.  

Add the peppers and saute for another 2 minutes. 
Drain, add a little more oil and add eggplant, saute gently for another 5 minutes. 
Add remaining oil and the zucchini, saute 3 minutes, drain. 
Add the garlic and tomatoes to the pan with the bay leaves and thyme and a little salt and pepper.  
Cook gently until the tomatoes have softened.
Return all vegetables to pan and cook gently, stirring frequently for about 15 minutes. 
Season with more salt and pepper to taste.

NOTE: This recipe will serve 6 but it should be noted that there are no specific quantities for the vegetables so feel free to vary the quantities and types to what you have or to your tastes.
This can be served as a side dish with pasta or a meat dish but makes a main dish with crusty bread, fresh shaved Parmesan cheese and a glass of red wine.

Thanks again, hope you enjoy.

Chef Phil