Side Pannel
Sausage Ratatouille
Ingredients List
- 1/2 lb Eggplant; cut into
- -1/2 inch cubes
- 1/2 lb Mushrooms; quartered
- 1 Summer squash; diced 3/4in
- 1 Zucchini; diced 3/4 inch
- 1 Red pepper; diced 3/4 inch
- 1 Yellow pepper; diced 3/4 in
- 1 Onion; diced (1 cup)
- 2 tb Olive oil
- 1/2 ts Salt
- 1/2 ts Pepper
- 1 lb Hot italian sausage
- 3/4 c Chunky spaghetti sauce
Directions
NUTRITIONAL INFORMATION/SERV
282 x Calories
13 x G protein
20 x G carbohydrate
18 x G fat
35 x Mg cholesterol
757 x Mg sodium
1. Preheat oven to 400F. In large, shallow roasting pan, combine
vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur
until vegetables are coated. Bake 30 minutes, stirring once.
2. In large nonstick skillet, combine sausage and 1 cup water; boil.
Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise
into 1/2-inch slices. In skillet, over medium-high heat, lightly brown
sausage 5 minutes. Add sauce; mix. Add to vegetables; bake 15 minutes or
until vegetables are tender.
282 x Calories
13 x G protein
20 x G carbohydrate
18 x G fat
35 x Mg cholesterol
757 x Mg sodium
1. Preheat oven to 400F. In large, shallow roasting pan, combine
vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur
until vegetables are coated. Bake 30 minutes, stirring once.
2. In large nonstick skillet, combine sausage and 1 cup water; boil.
Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise
into 1/2-inch slices. In skillet, over medium-high heat, lightly brown
sausage 5 minutes. Add sauce; mix. Add to vegetables; bake 15 minutes or
until vegetables are tender.
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