Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 small yellow squash3-4 small zucchini3 Japanese eggplants (small)3 medium roma tomatoes1 tbsp olive oil1 box of any type pasta **preferrably whole wheat variety
slice all veggies in to thin rouds
puree stewed tomatoes in blender with juice from can along with some garlic and your favorite spices and tbsp of olive oil.
once blended pour a little into the bottom of the baking dish in very thin layer
take veggies rounds and arrange them in any pattern you like ie (zucchini, tomato, squash eggplant .) start on the outside of the round dish and work your way spiralling in the patern until you hit th center.
place in the over for 1 hour on 350 until veggies are roasted.
pull out and drizzle the rest of your tomatoe puree over the top server over your favorite pasta!!
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JAVAJUNKIE.
puree stewed tomatoes in blender with juice from can along with some garlic and your favorite spices and tbsp of olive oil.
once blended pour a little into the bottom of the baking dish in very thin layer
take veggies rounds and arrange them in any pattern you like ie (zucchini, tomato, squash eggplant .) start on the outside of the round dish and work your way spiralling in the patern until you hit th center.
place in the over for 1 hour on 350 until veggies are roasted.
pull out and drizzle the rest of your tomatoe puree over the top server over your favorite pasta!!
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JAVAJUNKIE.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 21.6 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 11.1 g
- Protein: 8.5 g
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