Ratatouille, 4 servings

Name: Ratatouille, 4 servings Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: onion thinly sliced 1 cup; bell pepper red yellow & green thinly julienned 2 cups total; 2 sprigs fresh thyme; 2 sprigs fresh parsley; 1 bay leaf; 1/4 cup canola oil; 1 cup zucchini thinly sliced on mandoline; 1 cup summer squash thinly sliced on mandoline; 1 cup chinese/ japonese eggplant thinly sliced on mandoline; 1 cup roma tomatoes thinly sliced; Make sure all vegetables are as close in diameter as you can make them; salt to taste; olive oil; 1 clove garlic minced

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 4

Ingredients

onion, thinly sliced, 1 cupbell pepper, red, yellow & green, thinly julienned, 2 cups total2 sprigs fresh thyme2 sprigs fresh parsley1 bay leaf1/4 cup canola oil1 cup zucchini, thinly sliced on mandoline1 cup summer squash, thinly sliced on mandoline1 cup chinese/ japonese eggplant, thinly sliced on mandoline1 cup roma tomatoes, thinly slicedMake sure all vegetables are as close in diameter as you can make themsalt to tasteolive oil1 clove garlic, minced

Directions

Prep all vegetables

heat oil in large saute pan on medium low. cook onions, peppers & herbs in 1/4 cup oil until softened, not browned. Add salt to taste while cooking.

put sauteed onions & peppers in bottom of a 12inch baking dish, discard extra oil & herbs

layer zucchini, summer squash, eggplant & tomatoes in a circle around the top of the peppers & onions. brush with olive oil & sprinkle on garlic & season with salt.

cover tightly with foil. bake in 275* oven for 2 hours. Uncover & cook an additional 15 minutes. Let cool to room temp, then refridgerate to let flavors blend. Reheat gently in oven & serve.

Serves 4 as a generous side dish.

Number of Servings: 4

Recipe submitted by SparkPeople user EDEROSIER01.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 108.9
Total Fat: 8.7 g
Cholesterol: 0.0 mg
Sodium: 130.6 mg
Total Carbs: 8.1 g
Dietary Fiber: 2.3 g
Protein: 1.1 g

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