11

Veggie Ratatouille over Rice

Meal Items

Oil, olive

2 tsp

3

Onion(s), uncooked

½ medium, (chopped)

0

Garlic, fresh

1 medium clove(s), (chopped)

0

Pepper, green

¼ strip(s), (chopped)

0

Eggplant raw

¼ cup(s), (chopped)

0

Zucchini, raw

¼ cup(s), (chopped)

0

Tomatoes, canned, with green chilies

1 cup(s)

0

Rice, brown, long grain, cooked

1 cup(s)

7

Reduced Fat Mexican style blend shredded cheese

2 Tbsp

1

Parsley

1 Tbsp, (chopped)

0
Notes
Heat oil in a medium nonstick skillet over medium-high heat. Stir-fry onion and garlic for 2 minutes; add pepper, eggplant and zucchini and stir-fry for 2 minutes more. Add tomatoes and season to taste; bring to a boil. Reduce heat to low; simmer until vegetables are soft but not mushy, about 5 minutes. Spoon vegetables over rice; sprinkle with cheese and parsley.

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