Garden Ratatouille
Yield
6 servingsPrep
20 minCook
35 minReady
55 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
green bell peppers
thinly sliced |
|
| 1 | medium |
sweet red bell peppers
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
|
* |
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
green bell peppers
thinly sliced |
|
| 1 | medium |
sweet red bell peppers
thinly sliced |
|
| 473 | ml |
mushrooms
fresh, sliced |
|
| 2 | medium |
zucchini
thinly sliced |
|
| 1 | medium |
eggplant
peeled and cubed |
*
|
| 45 | ml |
basil
fresh, minced |
|
| 809.2 | ml/g |
pasta sauce
|
* |
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 400℉ (200℃).
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 to 30 minutes or until bubbly.
