GARDEN RATATOUILLE

Garden Ratatouille image

Looking for a French-style side dish recipe? Then check out this vegetable mix that's made easily in a skillet, in just 25 minutes!

Provided by Betty Crocker Kitchens

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

3 cups 1/2-inch cubes eggplant (1 lb)
1 small zucchini, cut into 1/4-inch slices (1 cup)
1 small onion, sliced
1/2 medium green bell pepper, cut into strips
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium very ripe tomatoes, cut into eighths
Olive oil if desired

Steps:

In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g