Vegetarian

Vegan or Vegetarian One-Pot Ratatouille takes several minutes to prepare.

Vegan or Vegetarian One-Pot Ratatouille takes several minutes to cook.

Vegan or Vegetarian One-Pot Ratatouille makes 4 servings.

The ingredients for Vegan or Vegetarian One-Pot Ratatouille are:

Olive oil
1/2 medium (3") onion, diced
3 garlic cloves, minced or pressed
1 medium zucchini, sliced
1/2 a medium eggplant, peeled and diced
1 red bell pepper, diced
1 (14.5 oz) can no-salt-added diced tomatoes
2-21/2 cups water
1 tsp Trader Giotto's Glaze, or balsamic vinegar
1 tsp dried basil leaves
1 tsp dried thyme leaves
1 tsp dried oregano leaves
1/2 tsp Morton Lite Salt 50% Less Sodium Than Table Salt
2.5 oz Barilla Protein Plus Spaghetti (Multigrain Pasta)
1 (15.5 oz) can S&W Garbanzo Beans 50% Less Sodium, rinsed and drained

1 1/2 tbsp Red Star Nutritional Yeast Flakes OR
1 cup finely shredded Low-Moisture, Part-Skim Mozzarella Cheese

Salt and Pepper to taste

Here is how you make Vegan or Vegetarian One-Pot Ratatouille:

Heat the olive oil in a deep cooking pot. Add the onions, garlic, zucchini eggplant and pepper. Cook for a few minutes on a high heat until lightly browned.Add the chopped tomatoes, water, glaze (or vinegar), Morton LIte Salt, and spaghetti. It's okay if you must break the pasta and push it down so that its submerged in liquid. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.Add basil, thyme, oregano and garbanzo beans (chickpeas) and heat through. Add more salt and freshly ground black pepper to taste Add the nutritional yeast, if using. A vegetarian option is to add a 1/4 cup of shredded mozzarella to each serving. You may also omit both options if preferred.Serve.Serving Size:?Makes 4 servings

The nutritional information for Vegan or Vegetarian One-Pot Ratatouille is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 358.5

• Total Fat: 8.6 g
• Cholesterol: 11.4 mg
• Sodium: 613.3 mg
• Total Carbs: 63.9 g
• Dietary Fiber: 17.2 g
• Protein: 24.6 g