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Wednesday, December 30, 2009

Ratatouille

Serves 6

Ingredients:

1 small eggplant, cut into 1" pieces
1 red bell pepper, cut into 1" pieces
1 zucchini, cut into 1" pieces
1 yellow squash, cut into 1" pieces
1 (14-1/2) oz) can of diced tomatoes
1/2 cup chopped fresh basil leaves
1/2 tsp dried oregano
3/4 tsp salt
1/4 tsp sugar
1 Tbsp Olive Oil
1 onion, thinly sliced
3 cloves garlic, minced
2 Tbsp. Parmesan shavings

Directions:

1, Heat oil in Dutch over over medium high heat.
2. Add onion, garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add eggplant and bell pepper, cook, stirring frequently, until peppers have softened, about 5 minutes.
3. Stir in zucchini, squash, tomatoes, salt, oregano, and sugar; bring to boil. Reduce heat and simmer, covered, stirring occasionally, until vegetables are tender and flavors are blended, about 20 minutes.
4. Remove from heat; stir in basil. Sprinkle with Parmesan.

Nutritional Info per serving:

88 calories
3g fat
1g saturated fat
2mg cholesterol
444mg sodium
13g carbohydrate
5g dietary fiber
4g protein

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Exercise and proper diet are necessary to achieve and maintain weight loss and muscle definition. Results may vary. Always consult your physician and/or healthcare professional before beginning any exercise and/or diet program. Any testimonials featured may have used more than one Beachbody product or extended that program to achieve their results. Any response or information given is not intended to diagnose any medical condition or to replace the advice of a physician and/or healthcare professional. If you experience any pain or difficulty with exercise or diet, stop and consult your physician and/or healthcare professional immediately.

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