Looking for something new to try for dinner tonight? Here is a new recipe from our Registered Dietician. Roasted Ratatouille About 6 servings, ½ cup each 1 cup eggplant, cubed 1 cup zucchini, chopped 1 cup squash, chopped 1 cup red bell pepper, chopped 1 cup red onion, chopped 1 cup tomato, chopped 2 Tb extra virgin olive oil 2 Tb garlic, minced 1 ½ Tb tomato paste ¾ tsp dried thyme ¼ tsp salt ½ tsp black pepper 1 bay leaf 2 Tb balsamic vinegar ¾ cup low sodium vegetable or chicken broth 1. Preheat oven to 400 degrees F. 2. Lightly coat a baking sheet with non-stick spray. Spread eggplant, zucchini,squash, pepper and onion evenly on the baking sheet. Roast for about 20 minutes, stirring once, until vegetables are tender. 3. Meanwhile, sauté garlic in a large pot with olive oil for 1-2 minutes until garlic starts to soften and is fragrant. Stir in tomato paste and add tomatoes, stock, thyme, salt, pepper, vinegar and simmer for 5 minutes. 4. Add roasted vegetables to tomato mixture and simmer 20 more minutes. Nutrition information- 80 calories, 5g fat, 8g carbohydrates, 2g protein Let us know how it turns out or if you find a personal twist!
Posted on: Wed, 10 Jul 2013 15:04:30 +0000
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