Friday, February 18, 2011

Vegetarian Ratatouille

Weight Watchers 6 Points Plus


1 medium eggplant, chopped
2 small zucchini, diced
6 oz fresh mushrooms, cut in quarters
2 tbsp olive oil
1 (24 oz) jar Prego® chunky Italian sauce
1/2 tsp dried oregano leaves, crushed
2 tbsp fresh parsley, chopped
1 tbsp grated Parmesan cheese ( I plan to omit this)


1. Preheat oven to 400° F.
Place eggplant, zucchini and mushrooms onto a rimmed baking sheet.
Add olive oil and toss to coat. Sprinkle with oregano.

2. Bake for 25 minutes or until the vegetables are lightly browned,
stirring occasionally. Remove baking sheet from oven.
Pour sauce over vegetables and stir to coat.

3. Return to oven and bake for 5 minutes more.
Sprinkle with the parsley. Serve with the Parmesan cheese.

Yield: 4 Servings Serving Size (1 1/4) cups

Weight Watchers 6 Points Plus Vegetarian Ratatouille

Nutrition Information

Calories 218
Total Fat 10g
Saturated 1g
Cholesterol 1mg
Sodium 483mg
Carbohydrates 28g
Dietary Fiber 8g
Protein 6g

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.