Vegetable Ratatouille
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, seeded and thinly sliced
1 medium red bell pepper, seeded and thinly sliced
2 cups mushrooms, sliced
2 medium zucchini, thinly sliced
1 medium eggplant peeled and cubed
3 tablespoons fresh basil, minced
1 (28 ounce) jar tomato pasta sauce with vegetables (chunky-style)
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 400 degrees. Heat 1-tablespoon oil in a large non-stick
skillet over medium heat. Add onion, garlic and green and red bell
peppers and mushrooms; cook until tender. Remove from heat and set
aside. Add another tablespoon oil and cook zucchini and eggplant until
tender. Return pepper mixture to skillet and add basil and sauce. Simmer
for 5 minutes over low heat, stirring occasionally. Spoon vegetable
mixture into a shallow baking dish and sprinkle with cheese. Bake
covered for 25-30 minutes and serve with thinly sliced baguettes or
French rolls.
Makes 12 Servings
Serving Size: 4 ounces
Nutritional Analysis Per Serving:
Calories: 62
Total fat: 4 grams
Saturated fat: 1 grams
Cholesterol: 3 mg
Sodium: 65 mg
Carbohydrate: 6 grams
Protein: 3 grams
Dietary fibre: 2 grams
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