Day-by-Day Vegetable Medley

Ingredients

• 40 ounce cans mild tomatoes and chiles diced green canned
• 8 cups eggplant unpeeled chopped
• 6 cups mushrooms fresh sliced
• 3 cups bell peppers green chopped
• 5 tablespoons olive oil divided
• 4.5 cups onions chopped
• 3 cups bell peppers red chopped
• 0.3 cup greek seasoning 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• dutch oven

Directions

1. Saut onions and bell peppers in 1 tablespoon hot olive oil in a Dutch oven over medium-high heat 5 minutes.
2. Place onion mixture in large bowl, and set aside.
3. Saut eggplant in 2 tablespoons hot olive oil in Dutch oven over medium heat 5 minutes.
4. Add eggplant to onion mixture in bowl.
5. Saut mushrooms in remaining 2 tablespoons hot oil in Dutch oven over medium heat 5 minutes.
6. Add canned diced tomatoes and green chiles, Greek seasoning, and vegetable mixture to Dutch oven, and cook 5 minutes or until thoroughly heated.
7. Spoon 3 cups mixture into each of four freezer bags; seal and freeze up to one month.
8. Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.
9. Place 6 (5-ounce) Italian bread shells on baking sheet.
10. Brush each with 1 teaspoon olive oil.
11. Spread 1/2 cup Day-by-Day Vegetable Medley, thawed, over each crust.
12. Sprinkle each with 1/4 cup shredded mozzarella cheese and your favorite toppings.
13. Bake at 450 for 15 to 20 minutes or until cheese is melted.
14. 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.
15. Heat 3 cups Day-by-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.
16. Serve immediately.
17. 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.
18. Serve over your favorite cooked pasta or noodles. Salt to taste.
19. Black Bean Soup: Bring 2 (15-ounce) 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.
20. Serve with chopped fresh cilantro and chopped onion. Salt to taste.