Recipe of the Month - August 2010
Garden Fresh Ratatouille
2 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 large eggplant, peeled and diced
1 carrot finely chopped
2 zucchini, chopped
1 green pepper, chopped
2 tomatoes, chopped
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Heat the oil in a large nonstick skillet. Add the onion and garlic and sauté over medium-high heat until softened, about 2 minutes.
Add the eggplant and carrot. Cook about 2 minutes. Add the zucchini, green pepper, and tomatoes; cook 3 minutes.
Add the cilantro, salt, and pepper. Cover and simmer 30 minutes over low heat.
Uncover, stir gently, and simmer 10 minutes more. Serve hot or cold.
Serving Size: 6 servings
Per Serving: Calories 91, Fat 5g, Carb 12g, Protein 2g, Sodium 203mg, Fiber 3g
WAC Fun Food Fact of the Month
Here’s the answer to your question: “How can I use all of the vegetables from my garden?” This is a great example of a recipe that can be recycled into many interesting meals and snacks.
1. Spread the ratatouille on slices of bread or stuff inside a pita pocket.
2. Serve warm over pasta. Add chick peas, if desired, for added protein. Sprinkle with grated cheese.
3. Serve grilled fish filets on top of heated ratatouille for a gourmet spin on Friday night fish.
4. Mix with rice for a jazzed up side dish.
Any way you use it, you are getting extra veggies – always a great idea!