Easy Ratatouille

Prep:  10 minutes   Cook:  28 minutes

Makes 8 servings, about 1 cup each.

1 large eggplant, cut into bite-sized pieces

1 red pepper, cut into 1/2-inch wide strips and cross-wise in half

1 onion, cut into 1/2-inch thick slices

1 zucchini, cut into 1/2-inch thick pieces

1/4 cup light Italian dressing…………………Mix above in  large skillet; cook and stir on medium-high 6-8 minutes til tender.

 1 can (14.5 oz.) diced tomatoes, undrained……Add; cook 15 minutes stirring occasionally.

1/2 cup shredded mozerella cheese

2 TBS grated parmesan cheese………………..Sprinkle over above veggies, cover pan, turn off heat and leave til cheeses melt.

Serve immediately.

You can substitute soy or rice cheeses if you “don’t do dairy”!

Nutrition info per 1 cup serving:

70 calories, 2.5g total fat, 1g saturated fat, 5mg cholesterol, 220mg sodium. 10g carbohydrate, 4g dietary fiber, 4g protein

VEGGIES OVER BAKED SWEET POTATO

Prep time: 20 minutes

Total cooking time: 1 hour 30 minutes

Serves 6

3 yams or sweet potatoes……………..Rinse, pierce with a fork then place on a baking tray and bake for 1-1 1/2 hours or til soft.

 1 TBS olive oil

1 large onion, chopped…………Meanwhile heat cook in a large saucepan or frypan til soft and golden.

 3  cloves garlic, crushed or minced

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder……………….Add into onions and cook, stirring for 1 minute.

 1 can (13-15 oz)   stewed tomatoes

1 cup vegetable or chicken stock…………………………Add into pan, stir well.

1 large zucchini, cubed

1 green bell pepper, cubed

1 yellow pepper, cubed

1 red pepper, cubed

2 (13 oz) cans red kidney beans, rinsed and drained………..Add into above.

Bring to a boil, reduce  heat and simmer, partially cover pan for 20 minutes.  Uncover, increase heat and cook for another 10-15 minutes or till veggies are soft and liquid has thickened.

 3+ TBS fresh cilantro, chopped………..Stir in JUST BEFORE serving (optional).

 To serve, cut the baked sweet potatoes in half lengthwise.  Spoon the veggie mixture over the top of each potato.

 Sour cream or sour cream substitute………Dollop onto veggies.

Grated cheddar or soy or rice cheese…………Sprinkle over sour cream.

 Can add a sprig of fresh cilantro to each plate for decor or eating!

 Nutritional Info:

Protein 15g, fat 5g, carbohydrates 72g, fiber 17g, cholesterol 0 mg, 397 calories

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