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Vegetables-One-Pan Ratatouille




Source of Recipe


Sunset, OCTOBER 2004


Recipe Introduction


Vegetable Stew - outstanding Makes 4 servings


List of Ingredients




3 tablespoons olive oil
1 onion (8 oz.) -- peeled and diced (1/2 in.)
2 cloves garlic -- peeled and minced
2 cans diced tomatoes -- (14 1/2 oz. each)
8 ounces Asian eggplant -- rinsed and diced (3/4 in.)About 1/2 teaspoon salt About 1/4 teaspoon pepper
1 pound red -- yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
8 ounces zucchini -- rinsed, ends trimmed, and diced (1/2 in.)
8 ounces yellow summer squash -- rinsed, ends
trimmed, and diced (1/2 in.)
3/4 cup chopped fresh basil leaves

Recipe







1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.

3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.

4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.

Yield: MAKES: 4 servings

CALORIES 215 (46% from fat); FAT 11g (sat 1.5g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; SODIUM 634mg; FIBER 6.4g; CARBOHYDRATE 28g

Per serving: 118 Calories (kcal); 10g Total Fat; (75% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 10mg Sodium

NOTES : NOTES: This easy vegetable stew makes a great main dish when served over pasta, grilled artisan-style bread, or polenta. You can also serve it as a side dish with grilled burgers or chicken.