Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 cup olive oil4 cups sliced Zucchini, 4 cups peeled and cubed Eggplant, 1/2 cup Green (Bell) Pepper strips, 1/2 cup Red Pepper strips1/2 cup sliced Onion2 tablespoons Garlic, minced1/2 cup white wine4 cups chopped Tomatoes (fresh or canned)1 teaspoon thyme4 bay leavs1 teaspoon basil1 teaspoon rosemary1 tablespoon salt1 teaspoon pepper1 cup black olive, cut in halves1/2 cup chopped parsley
PREHEAT oven to 350 degrees.
1. Saute peeled eggplant and zuchini in olive oil for 8 min.
2. Add red and green peppers, onion and garlic and saute for 6 more min.
3. While cooking mix together wine, chopped tomatoes, thyme, bay leaves, basil, rosemary, salt, pepper, olives (halved) & parsley.
4. Add wine mixture to veggies, stir and place in an oven-proof dish. Bake for 45 min or so....
Serves 10!
This can be served warm or cold. I enjoy it cold for lunch in the summer.
Number of Servings: 10
Recipe submitted by SparkPeople user IZABIZ.
1. Saute peeled eggplant and zuchini in olive oil for 8 min.
2. Add red and green peppers, onion and garlic and saute for 6 more min.
3. While cooking mix together wine, chopped tomatoes, thyme, bay leaves, basil, rosemary, salt, pepper, olives (halved) & parsley.
4. Add wine mixture to veggies, stir and place in an oven-proof dish. Bake for 45 min or so....
Serves 10!
This can be served warm or cold. I enjoy it cold for lunch in the summer.
Number of Servings: 10
Recipe submitted by SparkPeople user IZABIZ.
Nutritional Info Amount Per Serving
- Calories: 156.8
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 785.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.5 g
- Protein: 2.0 g
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