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Ratatouille is one of my favorite dishes!


Serves: 4 | Serving Size: 2 cups
Total Time: 100 min | Prep: 10 min | Cook: 90 min


2 tablespoons olive oil
1 onion, chopped
1 shallot, minced
2 cloves garlic, minced
1 tablespoon Italian seasoning
pinch rosemary
1 bay leaf
black pepper to taste
2 small eggplant, diced large
1 yellow squash, diced large
1 zucchini, diced large
1 cup mushrooms, quartered
1 red or green bell pepper, diced large
2 cans no-salt-added diced tomatoes
1 cup water or low-sodium broth
garnish: 1 teaspoon parsley


Preheat oven to 350°F.
Saute the olive oil, onion, shallot, and garlic until translucent, about 3 minutes.
Add the rest of the ingredients, except the parsley, and bring to a boil. Transfer into an oven-proof dish and bake for 1.5 hours, covered.

Each 2 cups serving: 196 calories, 8g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 55 mg sodium, 29 g carbohydrate, 10 g fiber, 15 g sugars,                    7 g protein. © Food and Health Communications

Print recipe foodandhealth.com-Ratatouille

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