Mediterranean Vegetable Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbls. olive oil1 medium onion, coarsely chopped3 cloves garlic, minced1 large eggplant, diced to 1/2" cubes2 portabello mushrooms, diced to 1/2" cubes1 can diced plum tomatoes, mostly drained3 small (or equivalent) zucchini, sliced to 1/2"1 tbsp oregano1 tbsp basilsalt and pepper to taste
In large skillet, saute garlic and onions in olive oil until browned.
Add mushrooms and eggplant and saute over medium heat until they release juices and reduce in size - about 15 minutes.
Add tomatoes and seasonings. Simmer 5 minutes.
Add zucchini and cover, allow to simmer for another 5 minutes.
Serve over spaghetti squash, pasta or couscous with your choice of protein (not included in nutritional info)
Makes 8, 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user METALBABE.
Add mushrooms and eggplant and saute over medium heat until they release juices and reduce in size - about 15 minutes.
Add tomatoes and seasonings. Simmer 5 minutes.
Add zucchini and cover, allow to simmer for another 5 minutes.
Serve over spaghetti squash, pasta or couscous with your choice of protein (not included in nutritional info)
Makes 8, 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user METALBABE.
Nutritional Info Amount Per Serving
- Calories: 113.4
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 539.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.8 g
- Protein: 2.7 g
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