Modified Ratatouille
This recipe shows you how to make a nice filling dish and at the same time reduce the calories of a serving.
- 2 Mexican Zucchini
- 1 Bellpepper yellow large
- 1 Bellpepper green large
- 1 tbsp onion fine chopped
- 1 garlic glove chopped
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp olive oil
- 1 bowl Don Lee Farms Veggie Bowl Costco
- 1 tsp tomato paste
- 1/4 cup water
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Cut the Bell Peppers and put them on a barbecue grill (we are using a GE speed cooker). It should be slightly charred and doesn't have to be fully cooked. Set aside and let cool and later chop to bitesize pieces. You can remove any skin that comes off, but you can leave it on as it gives this extra flavor. Note that it will come off during cooking.
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Saute chopped onions in olive oil
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Chop the zucchini in different sizes (some thin and small other thicker_ Reason: the little pieces cook faster and make more of a puree while the thicker ones are cooking al dente. Add to the onions and continue simmering the food for 6 min. Stir occasionally and cover.
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Add now the charred pepper, garlic and 1/4 cup of water. Cover and let it simmer for another 6 min.
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Add now one bowl of a Veggie bowl and tomato paste. Cook for 5 minutes and then turn the heat off.
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