RATATOUILLE BAKE (WEIGHT WATCHERS)
This one is very easy to make, and is easy to make ahead, which is good for families. :) Only 7 WW points per serving!
Provided by Chesska
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Heat large pan over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.
- Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.
Nutrition Facts : Calories 320.1, Fat 1.7, SaturatedFat 0.3, Sodium 369.6, Carbohydrate 68.7, Fiber 8, Sugar 6.9, Protein 9
RATATOUILLE BAKE
This is a very hearty vegetarian dish. I often use half and half potato and sweet potato or just sweet potato for the mash and either work very well too.
Provided by Aileen2
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- . Put the oven on Gas 5, 190C, 375°F.
- . Peel and cook the potatoes in salted water. Drain and mash.
- . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
- . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
- . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
- . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
- . Season with salt and pepper.
- . Reduce the oven temperature to Gas 5,190C, 375°F.
- . Spread the mashed potato carefully on top.
- . Sprinkle with parmesan cheese.
- . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.
Nutrition Facts : Calories 353.7, Fat 0.9, SaturatedFat 0.2, Sodium 36, Carbohydrate 80.4, Fiber 13.7, Sugar 11, Protein 10.5
RATATOUILLE BAKE
This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.
Provided by Surpriseitswendy
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g
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