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Title: Potato Ratatouille (Lf)
Categories: Vegetarian Entree Lowfat
Yield: 4 Servings
2 | lg | Yellow onions; chopped |
20 | 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 ----per serving----- | ||
*cals | ||
*gm protein | ||
*gm fat | ||
*gm carbo | ||
*mg sodium | ||
*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
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