Fruit and Vegetable Ratatouille |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 6 |
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From 500 Low-Fat Fruit and Vegetable Recipes: the One-Stop Source for Healthful, Great-Tasting Meals by Sarah Schlesinger. Quite different but quite good. Ingredients:
2 tablespoons mild light-flavored olive oil |
2 cups thinly slice zucchini |
2 1/2 cups diced eggplants |
1 onion, sliced |
2 cups tomatoes, diced |
2 nectarines, pitted and diced |
1 peach, pitted and diced |
1 plum, pitted and diced |
1 garlic clove, minced |
1/4 teaspoon black pepper |
1/2 teaspoon dried basil leaves |
1/2 teaspoon dried oregano leaves |
1 teaspoon lemon juice |
Directions:
1. Heat olive oil in a large skillet over medium heat. Saute zucchini, eggplant, and onion for 12 minutes or until tender.
2. Add tomatoes, nectarines, peach, plum, garlic, pepper, basil, and oregano. Cover and cook for 5 minutes.
3. Toss with lemon juice and serve.
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