Wild mushroom, capsicum and herb ratatouille

Yield: 1 servings

Measure Ingredient
4 tablespoons Olive oil
4 \N Cloves garlic; minced
4 \N Red capsicums
4 \N Yellow capsicums
400 grams Portobello mushrooms; (or other kind if
\N \N ; you prefer)
3 tablespoons Tomato paste
3 tablespoons Parsley
3 tablespoons Tarragon
3 tablespoons Basil

Heat the olive oil in a large pan and saute the garlic until golden. Add the sliced mushrooms and cook for 5 minutes over a high heat to wilt them.

Add the capsicum flesh, cut into chunky pieces and stir over a high heat for two minutes. Turn the heat down to low and cover the pan. Add the tomato paste and allow the vegetables to cook slowly for 30 minutes. Remove the lid, add the herbs and salt and pepper to taste. Cook for just a minute or two longer to evaporate any excess liquid. Allow to cool Converted by MC_Buster.

Per serving: 713 Calories (kcal); 58g Total Fat; (66% calories from fat); 16g Protein; 48g Carbohydrate; 0mg Cholesterol; 426mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 6½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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