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Mushroom Ratatouille
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- #55326
Mushrooms are a great addition to this ratatouille which also contains onion, eggplant, zucchini, bell pepper, and tomatoes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound fresh white mushrooms
2 large onions
1 medium eggplant
2 medium zucchini
1 large sweet red bell pepper
2 large ripe tomatoes
2 tablespoons olive oil
4 teaspoons finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper
directions
Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes.
In a large saucepan (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper.
Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Serve hot or at room temperature.
added by
lajuana
nutrition data
44 calories, 2 grams fat, 7 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
August 17, 2013
I liked this version of ratatouille with mushrooms as a predominant vegetable. It has very good fresh flavors and is very low in calories per serving. I did add a little extra garlic and seasonings.
June 3, 2008
Healthy eating! Needs more salt so taste and adjust. About 12 side portions or 6 main dish servings.