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
Total Fat 10g
Dietary Fiber 8g