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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 56.1
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.2 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Sauteed Veggies (Ratatouille) calories by ingredient
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Sauteed Veggies (Ratatouille)

Submitted by: HJEANF

Introduction

Eat alone or Toss with pasta, rice, mashed potatoes or even in a toasted pita with melted cheese Eat alone or Toss with pasta, rice, mashed potatoes or even in a toasted pita with melted cheese
Number of Servings: 32

Ingredients

    1 medium head raw cauliflower
    3 bunches fresh broccoli
    1-1/2 raw medium onion
    4-5 large sweet red bell peppers
    1 unpeeled baby eggplant
    2 large baby zucchini
    2 fresh yellow summer squash
    1-1 1/2 cup sliced button mushrooms
    ~5 TBSP extra virgin olive oil to sauté in
    garlic powder, onion powder, parsley, salt and pepper to taste


Directions

Cut cauliflower and broccoli in florets and pour 2 TBS olive oil over and sprinkle with seasonings. Mix and then sauté til desired tenderness. Put in large bowl.
Cut onions and peppers into big chunks. Toss in 1 TBS oil and seasonings. Saute til desired tenderness. Add to bowl with florets and mix.
Cut eggplant, squash and zucchini into even chunks. Toss with 1 TBS oil and seasonings. Saute til desired tenderness and add to bowl and mix.
Add mushrooms to pan, adding oil as needed and garlic powder. Saute slightly just to soften and add to bowl and mix.
Once bowl of veggies are thoroughly mixed and left to cool, measure out into baggies and freeze.


Serving Size: makes 32 1/2 cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user HJEANF.





TAGS:  Side Items |

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