Ratatouille VLCD transition

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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
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Submitted by: EBETHET

Introduction

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.





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