MY RATATOULI (RAHT-A-TOO-WE)

1-2 TBSP OLIVE OIL

1 LG EGGPLANT; WASHED, SLICED, & CHOPPED MED SIZE (DISCARD ENDS)

2 SUMMER SQUASH; WASHED, SLICED, & CHUNKED MED SIZE (DISCARD ENDS)

2 ZUCCHINIS; WASHED, SLICED, & CHUNKED MED SIZE (DISCARD ENDS)

2 LG ONIONS; PEELED, SLICED, CHOPPED MED SIZE (DISCARD ENDS)

4 CELERY STALKS; WASHED & SLICED NOT TOO THIN (DISCARD ENDS)

1 EACH GREEN, YELLOW, RED BELL PEPPERS; WASHED, SEEDED, & CHOPPED SM-   MED SIZE

6 CLOVES GARLIC; PEELED AND SLICED

1-2 C SMALL KERNEL CORN

3-5 MED-LG TOMATOES; BLANCHED TO REMOVE PEELINGS, SEEDED, AND CUBED

1 C KALAMATA OR GREEN OLIVES**

1-2 TSP OF CARMALETE'S "ALL NAUTRAL" SEASONING (- OR +)

1/8 TSP OF EACH: BASIL, ROSEMARY, TYME

PLACE A MEDIUM-LARGE BLACK IRON DUTCH OVEN OVER MEDIUM HEAT AND POUR IN YOUR OLIVE OIL, GENEROUSLY COATING IT.  DROP ONE VEGETABLE AT A TIME, BEGINNING WITH ZUCCHINIS AND LIGHTLY COOK FOR 5 MINUTES.  NEXT ADD YOUR SUMMER SQUASH AND COOK FOR 5 MINUTES. REPEAT THIS STEP WITH THE CELERY; THEN THE PEPPERS AND THE EGGPLANT.  CONTINUE THESE STEPS WITH THE OTHER VEGETABLES UNTIL ALL HAVE COOKED EACH 5 MINUTES.   **LEAVE MUSHROOMS AND OLIVES FOR LAST INGREDIENTS TO BE ADDED ALONG WITH THE BASIL, TYME, AND ROSEMARY.

TOTAL COOKING TIME SHOULD BE 45 MINUTES.                  SERVES 10-12

EAT ON THICK TOASTED BREAD OR AS A VEGETABLE MIXTURE TO GARNISH A MEAL.

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