Ratatouille of Roasted Vegetables
In this Provençal classic, roasting rather than sautéing the vegetables enables you to cut back dramatically on the amount of olive oil in the recipe.
Source: EatingWell Magazine, September/October 1993
155 calories; protein 5.2g; carbohydrates 24.7g; dietary fiber 7.3g; sugars 13.4g; fat 5.7g; saturated fat 0.8g; vitamin a iu 3258.3IU; vitamin c 145.5mg; folate 100.5mcg; calcium 74.7mg; iron 1.8mg; magnesium 64.5mg; potassium 1153.2mg; sodium 215.4mg; thiamin 0.2mg.
5 vegetable, 1 fat