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Title: Potato Ratatouille
Categories: Lowfat Vegetarian
Yield: 4 Servings
2 | lg | Yellow onions, chopped |
2 | cl | Garlic, minced |
1 1/3 | c | Water |
3 | Green peppers, chopped | |
4 | Zucchini, sliced | |
2 | lg | Potatoes, peeled & chopped |
4 | c | Peeled and chopped tomatoes |
(or 1 32 oz. can) | ||
1 | ts | Fresh basil, chopped |
(or 1/2 ts. dried) | ||
1 | ts | Fresh oregano, chopped |
(or 1.2 ts. dried) | ||
2 | tb | Fresh parsley, chopped |
(or 1 tb. dried) | ||
Fresh ground pepper to taste | ||
PER SERVING | ||
142 | x | *cals |
4 | x | *gm protein |
1/3 | x | *gm fat |
30 | x | *gm carbo |
21 | x | *mg sodium |
6 | x | *gm fiber |
Place onions and garlic in a large pot with water. Cook and stir for about 3 minutes. Add remaining ingredients, except pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Season with pepper before serving.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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