Ratatouille
- Number of Servings: 6
Ingredients
2 cup, cubes Eggplant, fresh 2 cup, sliced Zucchini 1 cup, chopped Onions, raw 1 cup, chopped Peppers, sweet, red, fresh 1 cup, pieces or slices Mushrooms, fresh 1 tbsp Olive Oil 3 clove Garlic 13 serving Tomatoes, crushed Tuttorosso 1/4c/serv
Preheat the oven to 400 degrees. In a large mixing bowl, combined diced eggplant, zucchini, onions, and peppers. Add the olive oil and minced garlic to the vegetables. Toss to coat.
Spray a sheet pan with non-stick spray. Spread the vegetables evenly on the pan. Place in the oven and roast for 25 minutes, add the mushrooms and stir into the vegetables. Bake for another 20 minutes.
Pour vegetables into a medium sauce pot. Add remaining ingredients. Bring to a boil for a few minutes or longer.
May be served over cooked pasta, fresh basil, parsley, and parmesan (not in calorie count) Serve!
Serving Size: 6
Spray a sheet pan with non-stick spray. Spread the vegetables evenly on the pan. Place in the oven and roast for 25 minutes, add the mushrooms and stir into the vegetables. Bake for another 20 minutes.
Pour vegetables into a medium sauce pot. Add remaining ingredients. Bring to a boil for a few minutes or longer.
May be served over cooked pasta, fresh basil, parsley, and parmesan (not in calorie count) Serve!
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 286.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.2 g
- Protein: 1.7 g
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