Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons olive or vegetable oil
  • 3 medium zucchini, cut into 1/2-inch slices
  • 2 large tomatoes, peeled and chopped
  • 1 large onion, chopped
  • 1 green pepper, cut into strips
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large Dutch oven, heat oil over medium-high. Saute all ingredients for 5 minutes. Cover and simmer, stirring occasionally, 15 minutes or until vegetables are tender. Yield: 6-8 servings.
Originally published as Ratatouille in Country Woman July/August 1992, p35

Nutritional Facts

1 each: 77 calories, 5g fat (1g saturated fat), 0 cholesterol, 156mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein.

  • 3 tablespoons olive or vegetable oil
  • 3 medium zucchini, cut into 1/2-inch slices
  • 2 large tomatoes, peeled and chopped
  • 1 large onion, chopped
  • 1 green pepper, cut into strips
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large Dutch oven, heat oil over medium-high. Saute all ingredients for 5 minutes. Cover and simmer, stirring occasionally, 15 minutes or until vegetables are tender. Yield: 6-8 servings.
Originally published as Ratatouille in Country Woman July/August 1992, p35

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