Italian

Ratatouille avec Pesto is for Dinner.

Ratatouille avec Pesto takes 30 minutes to prepare.

Ratatouille avec Pesto takes 60 minutes to cook.

Ratatouille avec Pesto makes 12 servings.

The ingredients for Ratatouille avec Pesto are:

Casserole:
Eggplant, fresh - 1/2 of a large one
Artichokes, fresh - one heart
Zucchini - 2
Yellow Peppers - 1
Red Peppers - 1
Mushrooms, fresh - 1 case sliced
Onions, raw - 1/2 cup
Tomato - 3 red ripe

Pesto:
Broccoli, fresh - 1 head
Cilantro, raw - 1 bunch
Garlic, 6 cloves
Milk, nonfat, 2 cup
(Yogurt in placeof milk would make a much creamier pesto but a few more calories)
Lemon - 1 juiced
balsamic vinegar - 1/2 cup
Parmesan Cheese, grated, 3 tbsp
Basil, 3 tbsp
Thyme, ground, 1 tbsp
Sage, ground, 1 tbsp
Rosemary, dried, 2 tbsp

Here is how you make Ratatouille avec Pesto:

Preheat 375Chop eggplant, zucchini, peppers, mushrooms, and onion, tomato thickly and combine in casserole dish.Puree 1/2 Artickoke heart and mix in.Pesto:Puree broccoli, garlic and cilantro. Mix in parmesan, basil, thyme, sage, vinegar, milk, rosemary, and lemon.Pour the pesto sauce over the chopped veggies and cookCook 60 min. Or until tender. For the first 30 min cover with foil and the last uncover.This is a very big recipe so you can half every thing for a more economical one. I filled up 11/2 casserole dishes...didnt expect that much. I calculated the calories for 12 big (2cup) servings because you could eat it as a main dish.It is probably best over whole wheat noodles or brown rice.Number of Servings: 12Recipe submitted by SparkPeople user BILLY_JAY.

The nutritional information for Ratatouille avec Pesto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 81.2

• Total Fat: 1.0 g
• Cholesterol: 1.8 mg
• Sodium: 67.0 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 3.4 g
• Protein: 4.4 g

Ratatouille avec Pesto is Italian cuisine.

The dietary needs meet for Ratatouille avec Pesto is Vegetarian