Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 43.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 92.6 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.0 g
View full nutritional breakdown of Ratatouille VLCD transition calories by ingredient
Ratatouille VLCD transition
Submitted by: EBETHETIntroduction
Do not use any oil and you can eat this during the first week of transition. I add Italian seasonings to taste. I like to add fennel for sweetness. Do not use any oil and you can eat this during the first week of transition. I add Italian seasonings to taste. I like to add fennel for sweetness.Number of Servings: 12
Ingredients
-
1 Zucchini
1 Summer squash
1 Eggplant
1/2 onion
4 tomatoes
14 oz can crushed tomatoes
3 cloves garlic
Italian seasonings to taste
Fennel
Tips
You can use two skillets and pour the contents into one skillet as the vegetables reduce.
Directions
Chop vegetables and add to large deep skillet.
Season to taste.
Simmer as long as you like.
The vegetables will reduce to half of what you started with.
Serving Size: Make 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user EBETHET.
Season to taste.
Simmer as long as you like.
The vegetables will reduce to half of what you started with.
Serving Size: Make 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user EBETHET.
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