Post by leahamm on Sept 7, 2016 13:42:45 GMT -5
EASY WEIGHT WATCHERS FRIENDLY RATATOUILLE ~
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1-1/2 cups chopped onions
2 teaspoons herbes de Provence or Italian seasoning
2 small zucchini, cut into 1-inch chunks
1 eggplant, trimmed and cut into 1" chunks
1 can (about 14.5 ounces) diced tomatoes, undrained
1 cup water
salt and freshly ground pepper
2 teaspoons red wine vinegar, or balsamic vinegar
1/4 cup roughly chopped fresh basil, if desired
Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, and cook, stirring occasionally, until softened, 6-8 minutes.
Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, 20 minutes.
Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.
Remove from the heat and stir in the vinegar. Taste and adjust seasonings.
Serve sprinkled with basil, if desired
. Serves 4.
Nutritional Estimates per Serving (1/4th recipe; about 1 cup): 110 calories, 3 g fat, 20 g carbs, 3 g fiber, 4 g protein and 3 PointsPlus value (PPV)
Variations: Chopped kalamata olives, capers, and fresh parsley are great additions, just remember to adjust the PointsPlus accordingly!
Source: simple-nourished-living.com/easy-weight-watchers-friendly-ratatouille-recipe/
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1-1/2 cups chopped onions
2 teaspoons herbes de Provence or Italian seasoning
2 small zucchini, cut into 1-inch chunks
1 eggplant, trimmed and cut into 1" chunks
1 can (about 14.5 ounces) diced tomatoes, undrained
1 cup water
salt and freshly ground pepper
2 teaspoons red wine vinegar, or balsamic vinegar
1/4 cup roughly chopped fresh basil, if desired
Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, and cook, stirring occasionally, until softened, 6-8 minutes.
Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, 20 minutes.
Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.
Remove from the heat and stir in the vinegar. Taste and adjust seasonings.
Serve sprinkled with basil, if desired
. Serves 4.
Nutritional Estimates per Serving (1/4th recipe; about 1 cup): 110 calories, 3 g fat, 20 g carbs, 3 g fiber, 4 g protein and 3 PointsPlus value (PPV)
Variations: Chopped kalamata olives, capers, and fresh parsley are great additions, just remember to adjust the PointsPlus accordingly!
Source: simple-nourished-living.com/easy-weight-watchers-friendly-ratatouille-recipe/
And I love how you, Leahamm, always list sources if you have em. Makes my heart happy to collect em. 
~ Catbatty
