Saladmaster L20210SA Manual De Instrucciones página 18

17
Ratatouille
Yield: 6 to 8 servings
2 tablespoons olive oil, divided
1 large yellow onion, halved horizontally, cut into eighths
1 small eggplant, about 12 ounces, peeled, cut into
2 tablespoons lemon juice
2 large cloves garlic, chopped
2 small zucchini, sliced
1 medium red bell pepper, seeded, cut into
1 medium green bell pepper, seeded, cut into
3 large tomatoes, peeled, diced, or 1 can (15 ounces)
⁄ teaspoon freshly ground pepper
1
4
⁄ teaspoon salt substitute, optional
1
2
⁄ cup chopped fresh parsley
1
4
Preheat covered skillet to 300°F (150°C). Add 1 tablespoon oil; sauté
onions until glossy, about 2 minutes. Add eggplant; toss to combine.
Drizzle remaining 1 tablespoon oil and lemon juice over eggplant; cook
and stir 1 minute. Add garlic, zucchini, bell peppers, tomatoes and
pepper; toss to combine. Cover; reduce heat to 225°F (105°C) and cook
20 minutes, until vegetables are tender. Taste; add salt substitute if
necessary. Add parsley; toss to combine and serve hot.
1 serving contains:
Cal
83.7
chunks
no-salt-added diced tomatoes
Prot Fat
1.97 g 4.37 g
⁄ -inch thick
1
4
Carb Fiber
11.3 g 3.05 g
Healthy Cooking Guide
⁄ -inch
3
4
⁄ -inch pieces
3
4
⁄ -inch pieces
3
4
Chol Sodium
0 mg 13.0 mg