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Mushroom Ratatouille |
Ingredients:1 pound fresh white mushrooms 2 large onions 1 medium eggplant (1 pound) 2 medium zucchini (1 pound) 1 large sweet red bell pepper 2 large ripe tomatoes (1 pound) 2 tablespoons olive oil 4 teaspoons chopped garlic 1 teaspoon Italian seasoning 3⁄4 teaspoon salt 1⁄2 teaspoon ground black pepper
Directions:Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1- inch cubes. In a large (12-inch) skillet (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 4 minutes. Add mush- rooms and eggplant; cook and stir until lightly browned, about 4 minutes. Add zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pep- per. Cover and cook, stirring occasionally, just until vegetables are tender, about 10 minutes. Serve in grilled portabella caps on a bed of couscous, if desired.
YIELD: 8 cups Per 2-cup portion: 220 cal, 8 g protein, 8 g fat, 36 g carbohydrate |
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