Garden Ratatouille

55 minutes Prep: 20 minutes Cook: 35 minutes

110 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil
1	medium	onion	chopped
2	cloves	garlic	minced
1	medium	green bell pepper	thinly sliced
1	medium	sweet red bell pepper	thinly sliced
2	cups	mushrooms	fresh, sliced
2	medium	zucchini	thinly sliced
1	medium	eggplant	peeled and cubed
3	tablespoons	basil	fresh, minced
28	ounces	pasta sauce
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Preheat oven to 400 degrees F.

In a large skillet, heat 2 tablespoons oil over medium heat.

Add onion, garlic, green and red peppers, and mushrooms.

Saut� until vegetables are tender.

Remove and set aside. Saut� zucchini and eggplant , adding more oil as needed.

Return saut�ed pepper mixture to skillet.

Add basil and sauce; simmer 5 minutes over low heat, stirring occasionally.

Spoon vege table mixture into shallow baking dish.

Evenly sprinkle with cheese.

Bake, covered, 25-30 minutes or until bubbly.

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Nutrition Facts

Serving Size 165g

Amount per Serving

Calories 110 58% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 138mg	6%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	9%
Sugars 4.0g
Protein 6.0g	11%

Vitamin A	20%		Vitamin C	93%
Calcium	12%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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