Greek Herb Ratatouille
Calories 129 (28% from fat)
Fat 3.9 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 3 mg.
Sodium 470 mg.
Carb. 16 gram
Fiber 6 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 9 gram
Ingredients
1 eggplant, (about 12 oz. or 4 cups) cut into 1/4 inch slices
1 large zucchini (about 12 oz), cut into 1/4 inch slices
1 yellow summer squash (about 14 oz.) cut into 1/4 inch slices
4 plum tomatoes
2 cups sweet onion, cut in half and then sliced into 1/4 inch slices
olive oil spray
1/3 cup light butter, melted
(We used I can't believe it's not Butter! Light.)
1/2 cup fresh parsley, minced
3 garlic cloves (3 tsp.), minced
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried tarragon
1/2 tsp. dried basil
1/2 tsp. dried rosemary, crushed
1/2 tsp. pepper
1 cup (4 oz.) fat free mozzarella cheese, shredded
1. Cut all the vegetables and set aside.
2. Lightly coat a 13x9 inch baking dish with olive oil spray. Then layer the vegetables, eggplant, zucchini, squash, tomatoes and onion.
3. In a small bowl, melt the butter. Then mix in the next nine ingredients, parsley through pepper. Pour the butter and spice mixture over the vegetables. Cover and refrigerate overnight.
4. Preheat oven to 375 degrees Fahrenheit. Bake the vegetables, uncovered for 35 minutes. Sprinkle the mozzarella cheese over the top, bake another 10-15 minutes, until cheese is melted. Divide up and serve.
Yield: 6 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 4 - 5 minutes. Keep the container open a little to allow steam to escape.
