Almond ratatouille

Yield: 6 servings

Measure Ingredient
¾ pounds Small new potatoes
2 Tomatoes, chopped
1 medium Eggplant, cubed (4 cups)
2 mediums Zucchini, sliced (2 cups)
1 Red pepper, sliced
1 Onion, thinly sliced
½ cup Vegetable cocktail juice
2 tablespoons Fresh cilantro
2 tablespoons Lime juice
2 tablespoons Balsemic or red wine vinegar
2 Cloves garlic, minced
1 tablespoon Chopped fresh basil*
1½ teaspoon Chopped fresh dill*
⅔ cup Chopped natural almonds

*Or use 1 teaspoon dried basil and ½ teaspoon dried dill Cut potatoes in half to form bite-sized pieces. Place in a glass 8x12-inch baking dish. Cover; microwave on Hi power 2 minutes. Stir in remaining ingredients except almonds. Cover; microwave on HI power 15 minutes, stirring every 5 minutes until vegetables are tender-crisp and potatoes are cooked through. Remove from oven, stir in almonds. Serve warm or chilled.

Nutrients per serving: Calories 190, Fat-Total 8⅓ g, Fat-Mono 5.16 g, Cholesterol 0 mg, Sodium 86⅖ mg Source: Good Health with California Almonds Typos by Bobbi Zee Submitted By BOBBI ZEE On 04-16-95

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