RatatouilleServes: 4 | Serving Size: 2 cupsIngredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• Pinch of rosemary
• 1 bay leaf
• Black pepper to taste
• 2 small eggplants, diced large
• 1 yellow squash, diced large
• 1 zucchini, diced large
• 1 cup mushrooms, quartered
• 1 red or green bell pepper, diced large
• 2 cans no-salt-added diced tomatoes
• 1 cup water or low-sodium broth
• 1 teaspoon parsley

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Sauté the olive oil, onion, shallot, and garlic until translucent, about 3 minutes.
3. Add the rest of the ingredients (except the parsley) and bring to a boil.
4. Transfer to an oven-proof dish and cover.
5. Bake for 90 minutes, then serve hot, garnished with parsley.

Nutrition Information:

• Serves 4. Each serving contains 196 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 55 mg sodium, 29 g carbohydrate, 10 g dietary fiber, 15 g sugar, & 7 g protein.
• Each serving has 34% DV vitamin A, 158% DV vitamin C, 12% DV calcium, and 22% DV iron.

Chef’s Tips:

• Toss a spaghetti squash and a few yams in the oven with the ratatouille for a fantastic vegetarian meal.
• Instead of using the oven, you can put everything in the slow cooker on high for 2 hours.

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