Garden Ratatouille Recipe

Low-Fat Vegetable Recipe

    My resolution this year was not to diet and lose weight, it was to change my focus to the foods that enhance my life, not grieve over the foods I'm told to stay away from. I choose to celebrate the simplicity of fresh fruit, the multitude of seasonal vegetables, the variety of hearty grains, and the mounds of pasta topped with sauce that is rich in flavor but low in fat.

    So for one of the recipes for the new year I want to share with you, a dieter's dream with 0 fat, 0 cholesterol and only 25 calories a serving!

An easy to fix side dish I hope you'll enjoy often.

Garden Ratatouille

Garden Ratatouille

1-small zucchini, cut into 1/4-inch slices (1-cup)
1-small sweet onion, sliced
1/2-medium green bell pepper, cut into strips
2-cloves garlic, chopped
3-cups eggplant, cut into 1/2-inch cubes (8-ounces)
2-tablespoons chopped fresh parsley
1-tablespoon chopped fresh basil or 1/2-teaspoon dried basil leaves
2-tablespoons water
1/2-teaspoon salt
1/4-teaspoon ground black pepper
2-medium tomatoes, cut in eighths

   Cook all the ingredients except tomatoes in a 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in the tomatoes, cover and let stand 2 to 3 minutes.

8 servings.

   To microwave; Omit water. Mix all ingredients in a 2-quart microwavable casserole dish. Cover tightly and microwave on high 7 to 10 minutes, stirring after 5 minutes.

Per serving;
25 calories, 0 calories from fat
0g fat, 0g saturated fat, 0 cholesterol, 140mg sodium, 5g carbohydrate, 1g dietary fiber, 1g protein

% daily value;
4% vitamin A
10% vitamin C
2% iron
0% calcium