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Microwave Green Pepper Ratatouille Recipe
|Eggplant||1 1⁄2 Pound, peeled and cut into 1 inch cubes (1 Medium Size)|
|Onion||1 Medium, thinly sliced and separated into rings|
|Green pepper||1 , thinly sliced|
|Garlic clove||1 Large, minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Zucchini||3⁄4 Pound, thinly sliced (1 Medium Size)|
|Dried basil leaves||1 1⁄2 Teaspoon|
|Dried marjoram leaves||1 1⁄2 Teaspoon|
|Tomato||1 Large, chopped|
Calories 443 Calories from Fat 254
% Daily Value*
Total Fat 29 g44.3%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 529.7 mg22.1%
Total Carbohydrates 47 g15.7%
Dietary Fiber 20.6 g82.6%
Sugars 19.8 g
Protein 9 g18.4%
Vitamin A 42.5% Vitamin C 201.1%
Calcium 25.4% Iron 38.8%
*Based on a 2000 Calorie diet
Microwave, covered, at HIGH (100%) until onion and green pepper are tender, 8 to 10 minutes, stirring once or twice during cooking time.
Add zucchini, basil, marjoram, salt and pepper.
Microwave, covered, at HIGH (100%) until eggplant and zucchini are tender, 5 to 7 minutes.
Gently stir in tomato.
Let stand 5 minutes.