Free Recipe Ratatouille Topping
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Ratatouille Topping Recipe
4 lg Idaho baking potatoes; baked
1 tb Vegetable oil
1 md Onion; diced
1 Garlic clove; minced
8 oz White mushrooms; quartered,
-about 2 cups
1 md Eggplant; cut in 1/2-inch
-pieces, about 2 cups
1 md Zucchini; cut into 1/2-inch
-pieces, about 1 cup
2 Ribs celery; diced
28 oz Whole tomatoes; coarsely
-chopped
1/2 ts Dried basil
1/2 ts Dried thyme
1/2 ts Salt
1/4 ts Black pepper
Ratatouille Topping Preparation
1. In large nonstick skillet, over medium-low heat, heat oil. Add onion and garlic; cook until softened, about 4 to 5 minutes, stirring frequently. 2. Add mushrooms, eggplant, zucchini, celery, tomatoes, basil, thyme, salt and pepper. Bring to a boil and reduce heat; simmer until thickened and vegetables are tender, about 15 minutes. 3. Halve potatoes lengthwise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon ratatouille mixture over each potato, dividing evenly. Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About 25 minutes. Per serving: About 240 cal, 8 g pro, 47 g car, 4 g fat, 17% cal from fat, 0 mg cholesterol, 709 mg sod, 7 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Woman”s Day, 4/96 Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Ratatouille Topping?
If you know a better Ratatouille Topping Recipe please comment below.