|
|
Weight Loss Recipes - Ratatouille with
Polenta
Ratatouille
with Polenta
(makes
4 servings)
| Ingredients: |  |
| |  |
1
16-oz. package refrigerated and cooked polenta |
|
| |
1
green bell pepper, seeded and chopped |
|
1
red bell pepper, seeded and chopped |
|
| |
1
small onion, thinly sliced |
|
|
|
1
yellow summer squash or zucchini, sliced |
|
|
|
| |
|
|
3 tablespoons
chopped fresh parsley
| | Directions: |
| | | 1. | Prepare
polenta according to package directions and set aside. | | 2. | Heat
oil in a medium sized saucepan over medium-high heat. Sauté green and red
bell pepper, garlic and onions for 5 minutes, stirring often. |
| 3. | Stir
in eggplant, squash, tomato, bay leaf, and thyme then cover and cook for 5-6 minutes
or until vegetables are tender. | | 4. | Stir
in parsley, reduce heat to low and let stand for 1 minute. |
| 5. | Cut
prepared polenta into rounds or wedges then place 1-2 pieces onto each plate.
Spoon ratatouille onto polenta, add salt and pepper to taste, then serve. |
TEXT
VERSION OF NUTRITION FACTS:
Serving
Size: 1/4 of recipe (390 g)
Servings Per Recipe: 4 |
| Amount
per serving | | Calories | 213 |
| Calories
from fat | 39 |
| Total
Fat | 4
g | | Saturated
Fat | 1
g | | Cholesterol | 0
mg | | Sodium | 530
mg | | Total
Carbohydrates | 40
g | | Dietary
Fiber | 7
g | | Sugars | 0
g | | Protein | 5
g | | Vitamin
A | 50% |
| Vitamin
C | 160% |
| Calcium | 4% |
| Iron | 15% |
|
|
