{"id":5698,"date":"2015-09-13T03:31:53","date_gmt":"2015-09-13T03:31:53","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5698"},"modified":"2017-12-02T22:21:20","modified_gmt":"2017-12-03T05:21:20","slug":"rattitouille","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/rattitouille\/","title":{"rendered":"Rattitouille"},"content":{"rendered":"<p>This is kind of like saying  &#8220;Casserole&#8221;  There are literally thousands of recipes.  Here is one of them:<\/p>\n<p>Roma Tomatoes<br \/>\n &#8211; canned tomatoes in winter is OK<br \/>\nput a small X on the bottom of the tomato and plunge into boiling water for about 30 seconds<br \/>\nthen put into ice water &#8211; peel back skin<br \/>\nToss tomatoes in oil and put onto a tray<\/p>\n<p>Get three yellow bell peppers or Anaheim peppers, halve, and put on tray with the tomatoes<\/p>\n<p>Bake peppers and tomatoes at 350 degrees for about 30 minutes<\/p>\n<p>Put peppers into a plastic bag and let them sweat for a couple of minutes, then peel black skin off of peppers<\/p>\n<p>Cook in separate pans in a bit of oil:<br \/>\nJapanese Eggplant (one inch pieces) Dark purple<br \/>\nChinese Eggplant (one inch pieces) Light purple &#8211; lavender<br \/>\nSquash (one inch pieces)<br \/>\nZucchini (one inch pieces)<br \/>\nOnion (Sliced thinly)<br \/>\nSalt each of the above ingredients except the onion<\/p>\n<p>Roughly crush the tomatoes<br \/>\nCombine everything into the largest skillet<br \/>\nAdd fresh basil chiffonade, kale chiffonade, thyme, pepper<\/p>\n<p>Serve with a French or Italian loaf of bread<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is kind of like saying &#8220;Casserole&#8221; There are literally thousands of recipes. Here is one of them: Roma Tomatoes &#8211; canned tomatoes in winter is OK put a small X on the bottom of the tomato and plunge into boiling water for about 30 seconds then put into ice water &#8211; peel back skin &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/rattitouille\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Rattitouille&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5698","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5698"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5698\/revisions"}],"predecessor-version":[{"id":5702,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5698\/revisions\/5702"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}