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Veggie Ratatouille over Rice

PersonalPoints™ per serving

Meal Items

olive oil

2 tsp

uncooked onion(s)

½ medium, chopped

garlic clove(s)

1 clove(s), chopped

green pepper(s)

¼ strip(s), chopped

eggplant(s)

¼ cup(s), chopped

uncooked zucchini

½ medium, cubed

canned tomatoes with green chilis

1 cup(s), diced

fresh parsley

1 Tbsp, fresh, chopped

long grain cooked brown rice

1 cup(s), kept hot

low fat American cheese single(s)

1 oz

Notes

Heat oil in medium nonstick skillet. Saute onion and garlic for 2 minutes, or until onion starts to brown. Add pepper, eggplant and zucchini, and sauté 2 minutes more. Add tomato and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 minutes, until vegetables are soft, but not mushy. Spoon vegetables over rice and sprinkle with cheese.

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