ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4-6 ounces low-fat, low-carb Italian salad dressing1 medium onion, halved and sliced1 eggplant cubed1 zuchinni and/or yellow squash (or both), sliced into 1/2 ringsred, yellow, or orange (or all three) peppers, cut into bite size pieces1 can tomato bits (no added spices)1 tablespoon dried basil1 tablespoon dried dill4 ounces shredded mozzarella cheese2 tablespoons Paremsan cheese
Heat a very large skillet over medium heat.
Add the salad drressing , and cook the onions for approximately 5 minutes until they are translucent and have softened.
Add the rest of the vegetables, and cook for approximately 5 minutes until they have softened a bit.
Add the tomato bits, stir in well. Cover the skillet and simmer for approximately 20 minutes.
Add the basil and dill, stir again.
Sprinkle the mozarella over the top of the vegetable. Cover the pan until the cheese melts (about 5 minutes).
Sprinkle the Parmasan on top.
Serve either warm or room temperature.
Makes 8-10 1 cup servings at about 70 calories each.
Number of Servings: 8
Recipe submitted by SparkPeople user CLNEILL.
Add the salad drressing , and cook the onions for approximately 5 minutes until they are translucent and have softened.
Add the rest of the vegetables, and cook for approximately 5 minutes until they have softened a bit.
Add the tomato bits, stir in well. Cover the skillet and simmer for approximately 20 minutes.
Add the basil and dill, stir again.
Sprinkle the mozarella over the top of the vegetable. Cover the pan until the cheese melts (about 5 minutes).
Sprinkle the Parmasan on top.
Serve either warm or room temperature.
Makes 8-10 1 cup servings at about 70 calories each.
Number of Servings: 8
Recipe submitted by SparkPeople user CLNEILL.
Nutritional Info Amount Per Serving
- Calories: 17.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.7 g
- Protein: 0.7 g
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