Try this Winter Squash Ratatouille recipe, or contribute your own.
Suggest a better descriptionA new version of a classic vegetable stew that is high in vitamins A and C. Instead of zucchini, this stew uses winter squash. Sweet potatoes may be substituted. GROCERY: 2 large tomatoes, 2 onions, 1 green bell pepper. 1. PREP - Scald the tomatoes, peel, and dice (1/2-inch), removing seeds and stem bases. Peel the onions and garlic; cut onions into eighths. Quarter the peppers, wash, seed, and cut into strips, 1/4-inch wide. Cut squash into 1-inch cubes. Strip off the parsley leaves, reserving the stems. 2. WOK - First heat the wok and then heat the oil in it. Briefly stir-fry the vegetables in batches. Add salt and pepper, put the garlic through the press into the wok, and add 7 tablespoons water. Tie the bay leaf, thyme, and parsley stems into a bouquet and lay it in the wok. Braise the vegetables, covered, over low heat for about 25 minutes. 3. Season the ratatouille with salt and pepper to taste and fold in the parsley leaves. Serve with rice or French bread. Serves 4. Stew: 138 cals, 5g fat (32%). Stew with 1/2-cup brown and wild rice each: 170cals, 6g fat (28% cff) Recipe by: Marlisa Szwillus (1997) Vegetarian Wok Cooking Posted to EAT-LF Digest by Pat Hanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (740g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 365 | ||
Calories from Fat: 21 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 30mg | 1 % | |
Potassium 1543.3mg | 41 % | |
Total Carbohydrate 81.1g | 24 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 68.9g | ||
Protein 11.7g | 17 % | |
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: 365
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.