Almond ratatouille
6 servings
Ingredients
| Quantity | 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 |
Directions
*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