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Veggie Ratatouille over Rice

11
Points® value

Meal Items

olive oil

2 tsp

onion

½ medium, (chopped)

garlic

1 clove(s), (chopped)

green bell pepper

¼ strip(s), (chopped)

uncooked eggplant

¼ cup(s), (chopped)

uncooked zucchini

¼ cup(s), (chopped)

canned tomatoes with green chilis

1 cup(s)

cooked long grain brown rice

1 cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

2 Tbsp

fresh parsley

1 Tbsp, (chopped)

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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