Easy Ratatouille

December 29, 2014

A great way to use up all your fresh veggies when the garden decides to produce on overload.

2 tablespoons oil
1 small onion, peeled and diced (1/2 in.)
2 teaspoons minced garlic
1 28 oz can whole tomatoes, crushed
8 ounces Asian eggplant, rinsed and diced (3/4 in.)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 medium red, yellow, orange, and/or green bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.) 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
1 tablespoon dried basil

1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5...
See the full directions on my site

Nutritions

Calories
276

Sodium
1415mg
58% DV

Fat
18g
29% DV

Protein
7g
15% DV

Carbs
19g
6% DV

Fiber
7g
29% DV