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Ratatouille With Toasted Pine Nuts Over Rice

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Ratatouille With Toasted Pine Nuts Over Rice Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
502
Calories from Fat
144
% Daily Value
Total Fat
16g
25%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
498mg
21%
Total Carbohydrates
80g
27%
Dietary Fiber
12g
48%
Sugars
14g
Protein
16g
Calcium
45mg
4%

Number of servings: 4

Calories per serving: 502

Preparation time: 30 min

Total time: 55 min

Ingredients

2 oz pine nuts

Nonstick cooking spray

2 tsp olive oil

1 chopped onion

4 garlic cloves, minced

1 cup chopped red bell pepper

3 cups chopped mushrooms

2 cups chopped zucchini

1 cup chopped yellow crookneck summer squash,

3 cups eggplant, peeled, diced into 34-inch cubes

1 (14 12-oz) can Italian-style stewed tomatoes

1 (15-oz) can low-sodium garbanzo beans, drained

2 tsp basil

1 tsp salt-free Mrs. Dash† Original Blend Seasoning

14 tsp salt

1 cup brown rice, cooked according to directions without salt or fat

Directions

1. In a small skillet, over medium-low heat, toast pine nuts for 4 to 6 minutes, stirring often. Remove from heat and set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onion, garlic, and bell pepper. Cook 2 minutes and add mushrooms, zucchini, squash, and eggplant. Cook 6 to 8 minutes, stirring often.

3. Add stewed tomatoes, garbanzo beans, basil, salt-free seasoning, and salt.

4. Bring to a boil. Cover. Reduce heat to simmer and cook 25 to 30 minutes, stirring often.

5. Serve over hot brown rice and top with toasted pine nuts.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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