Dinner

Summer Ratatouille is for Dinner.

Summer Ratatouille takes 20 minutes to prepare.

Summer Ratatouille takes 35 minutes to cook.

Summer Ratatouille makes 4 servings.

The ingredients for Summer Ratatouille are:

2 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 ? cups cubed, eggplant
(cut into ? inch cubes)
1 medium zucchini, chopped
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 ripe tomatoes, cored, peeled ,seeded and chopped
2 teaspoons Italian seasoning
(or 1/8 teaspoon each of dried rosemary, thyme, parsley, marjoram, fennel, basil)
1 teaspoon sugar
1/4 tsp salt
Freshly ground black pepper
2 tablespoons minced fresh basil
1/4 cup shredded parmesan cheese (plus extra for garnishing)

Here is how you make Summer Ratatouille:

Heat olive oil in 4-quart saucepan or dutch oven over medium-high heat. Add onion and saut? until translucent. Add mushrooms and saut? for two minutes. Add eggplant, zucchini, red pepper and garlic. Cook, stirring frequently, for 5 minutes. Stir in tomatoes, Italian seasoning, sugar, salt and pepper. Reduce heat, cover and simmer 20 minutes. Uncover, increase heat to med-high and allow to boil for 3-4 minutes. Add basil and parmesan cheese and cook for one minute longer, taste and adjust seasonings if necessary. Spoon ratatouille over cooked pasta or rice and sprinkle with remaining parmesan cheese. Generous 1.5 cup servingNumber of Servings: 4Recipe submitted by SparkPeople user KCOPELAND0417.

The nutritional information for Summer Ratatouille is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 141.0

• Total Fat: 7.7 g
• Cholesterol: 4.9 mg
• Sodium: 717.0 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 3.6 g
• Protein: 5.5 g

The dietary needs meet for Summer Ratatouille is Vegetarian