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Winter Ratatouille
Nb persons: 0
Yield: 8 cups, serves 12
Preparation time:
Total time:
Source:
| 1/4 C | olive oil |
| 1 | onion, diced |
| 1 | garlic clove, diced |
| 1 | red bell pepper, diced |
| 1 C | slivered almonds |
| 1/4 C | raisins |
| 1 to 2 TBS | smoked paprika,, (optional) |
| 2 | zucchini, chopped |
| 2 | yellow squash, chopped |
| 1 (14-ounce) can | diced fire-roasted tomatoes |
| 1/2 tsp | salt |
| 1/3 C | water |
| 1/2 bunch | cilantro |
Heat oil in a large skillet. Add onion, garlic and bell peppers; sauté 10 minutes. Add almonds, raisins and paprika, cook 10 minutes. Add zucchini and yellow squash; cook 5 minutes. Add tomatoes, salt and water. Simmer 30 minutes. Add cilantro. Serve room temperature or warm. Makes 8 cups, serves 12.
Per serving: 160 calories, 10g fat, 0mg chol, 5g port., 15g carbs, 4g fiber, 180mg sodium
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