Ratatouille-Carol
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INGREDIENTS
- 10 lg Tomatoes; coarse chop
- 4 md Red onions; cut in chunks
- 4 ts Dried Oregano
- 3 tb Dijon mustard
- 2 md Zucchini; cut in chunks
- 6 lg Garlic ; chopped
- 1/4 c olive oil
- 4 tb Fresh oregano; chopped or
- salt and pepper ; to taste
- 2 tb Dried basil
- 1/4 c Balsamic vinegar; or red
- 6 tb Fresh basil; chopped or
- 2 md Eggplant; cut in chunks
- 3 md Green peppers; cut in chunks
INSTRUCTIONS
Place all vegetables in large roasting pan. Combine remaining ingredients and pour over vegetables. Place roasting pan in a 350 degree oven and cook for about 2 hours, stirring every 1/2 hour. Serve over rice. This recipe is a super way to use all the surplus from the garden. You can use different quanities of each vegetable depending on what you have. Sometimes I add small little potatoes. This recipe freezes very well. Source Carol Floyd--c.floyd@arnprior.com Recipe by: Carol Floyd Posted to MC-Recipe Digest V1 #787 by Carol & Bob Floyd
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (130g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 229 | ||
| Calories from Fat: 160 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.8g | 24 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 12.3g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1181.9mg | 41 % | |
| Potassium 407.5mg | 11 % | |
| Total Carbohydrate 15.9g | 5 % | |
| Dietary Fiber 6.8g | 27 % | |
| Sugars, other 9.1g | ||
| Protein 6.1g | 9 % | |
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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. |
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Calories per serving: 229
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