Potato ratatouille (lf)

4 servings

Ingredients

Quantity Ingredient
2 larges Yellow onions, chopped
2 cloves Garlic, minced
1⅓ cup Water
3 Green peppers, chopped
4 Zucchini, sliced
2 larges Potatoes, peeled & chopped
4 cups Peeled and chopped tomatoes
(or 1 32 oz. can)
142 xes *cals
4 xes *gm protein
⅓ x *gm fat
1 teaspoon Fresh basil, chopped
(or 1/2 ts. dried)
1 teaspoon Fresh oregano, chopped
(or 1.2 ts. dried)
2 tablespoons Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste
30 xes *gm carbo
21 xes *mg sodium
6 xes *gm fiber

Directions

PER SERVING

Place onions and garlic in a large pot with water.

Cook and stir for about 3 minutes. Add remaining ingredients, except pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Season with pepper before serving.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de

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