Cherokee Red And Green Mixit

Cherokee Red And Green Mixit:

This comes from the above coffee table book, which features well know native recipes from 5 regions of the United States.  Obviously, this comes from the section on the Southeast.  It is basically Native American Ratatouille. 

1 lb. zucchini, sliced

1 lb. ripe tomatoes, peeled and seeded

1 lb. eggplant (this is optional in my view), sliced

1 lb. onion (my note:  green onions are good too), peeled and sliced

1 lb. sweet bell peppers, seeded and sliced (my note:  different colored peppers are great)

1 clove garlic (my note:  Elephant garlic is good)

3 tbsp. sunflower oil

3 tbsp. vinegar or fresh lemon juice

2 tsp. honey or sugar (in my neck of the woods, Tupelo Honey is the bees knees!)

1 1/2 tsp. salt

1/2 tsp fresh black pepper

1 to 2 tsp. favorite hot sauce and/or 2 tbsp. chopped fresh dill (I think it's good with both)

1.  In a very large mixing bowl, toss the sliced vegetables  with oil, vinegar and honey.  

2.  Heat a heavy and LARGE cooking pot add a layer of the tossed vegetables, and then a layer of the seasonings, continue until all the veggies are used up.  When the pot is heated through, reduce heat to medium-low.  Cover and simmer for 1 hour, or until the vegetables are tender.  This may be served hot or cold.

Variations And Notes:

You may add cooked or canned white beans or Mediterranean chickpeas to this.

Provide hot sauce on the side, even if you choose not to cook the dish with it.  In my house we usually have around 1/2 a dozen or so to choose from at any given time.  It's good with Tabasco of course, but I think it's even better with hot bottled green sauce.

It makes a great entree for Meatless Monday or any vegetarian meal.  Just provide some good crusty bread, cornbread or biscuits on the side.

It makes a great topping for Frybread, as for a vegetable "Indian Taco."