Potato ratatouille (lf)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Yellow onions, chopped |
| 2 | cloves | Garlic, minced |
| 1⅓ | cup | Water |
| 3 | Green peppers, chopped | |
| 4 | Zucchini, sliced | |
| 2 | larges | Potatoes, peeled & chopped |
| 4 | cups | Peeled and chopped tomatoes |
| (or 1 32 oz. can) | ||
| 142 | xes | *cals |
| 4 | xes | *gm protein |
| ⅓ | x | *gm fat |
| 1 | teaspoon | Fresh basil, chopped |
| (or 1/2 ts. dried) | ||
| 1 | teaspoon | Fresh oregano, chopped |
| (or 1.2 ts. dried) | ||
| 2 | tablespoons | Fresh parsley, chopped |
| (or 1 tb. dried) | ||
| Fresh ground pepper to taste | ||
| 30 | xes | *gm carbo |
| 21 | xes | *mg sodium |
| 6 | xes | *gm fiber |
Directions
PER SERVING
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