Potato Ratatouille (lf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Yellow onions, chopped
2 centiliter: Garlic, minced
1 1/3 cup: Water,
3: Green peppers, chopped
4: Zucchini, sliced
2 large: Potatoes, peeled & chopped
4 cup: Peeled and chopped tomatoes,
, or 1 32 oz. can
1 tsp: Fresh basil, chopped
, or 1/2 ts. dried
1 tsp: Fresh oregano, chopped
, or 1.2 ts. dried
2 tbsp: Fresh parsley, chopped
, or 1 tb. dried
Fresh ground pepper to taste,
PER SERVING
*cals,
*gm protein,
*gm fat,
*gm carbo,
*mg sodium,
*gm fiber,
Directions:
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 From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Source from luhu.jp
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 From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Source from luhu.jp