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Suggest a better description1. In large nonstick skillet, over medium-low heat, heat oil. Add onion and garlic; cook until softened, about 4 to 5 minutes, stirring frequently. 2. Add mushrooms, eggplant, zucchini, celery, tomatoes, basil, thyme, salt and pepper. Bring to a boil and reduce heat; simmer until thickened and vegetables are tender, about 15 minutes. 3. Halve potatoes lengthwise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon ratatouille mixture over each potato, dividing evenly. Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About 25 minutes. Per serving: About 240 cal, 8 g pro, 47 g car, 4 g fat, 17% cal from fat, 0 mg cholesterol, 709 mg sod, 7 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 24 | ||
Calories from Fat: 21 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 17.4mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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