Italian Veggies Ratatouille

Add the rice and water into the rice cooker and hit start.

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Clean and cut the vegetables into “easy-to-eat” sized pieces and put them on an oven baking sheet. Drizzle olive oil and minced garlic over the veggies and spice them up. Place the veggies in the oven.

Tips for “first timers”:

• Sample your veggies every 5 min to get a better feel for how your oven roasts as every oven’s heat distribution is a little different

While the veggies bake, heat up the olive oil, minced garlic, onions pieces, red pepper flakes and oregano in a skillet. After 2 min, when the onions start to turn brown and the pepper flakes are saturated with olive oil, add the diced tomatoes . Let the sauce simmer on low heat and don’t forget to stir!

Once ready, add the baked veggies into the frying pan and continue the simmering and stirring until ready. Serve your Veggie Ratatouille over a bed of rice – or – baked potatoes, pasta – or – enjoy it as a lower carb dish just as it is.

Ingredient	Brand	Quantity	Price (Excluding Tax)
Yellow Squash	Fresh Produce	1 Medium Squash	$0.51
Zucchini Squash	Fresh Produce	1 Medium Zucchini	$0.51
Red Bell Pepper	Fresh Produce	1/2 Pepper	$1.00
Orange Bell Peppers	Fresh Produce	1/2 Pepper	$1.00
Yellow Bell Peppers	Fresh Produce	1/2 Pepper	$1.00
Sweet Onion	Fresh Produce	1/2 Onion	$0.51
Red Grape Tomatoes	Fresh Produce	8 Red Grape Tomatoes	$0.60
Brown Whole Grain Rice	Mahatma™	1 Cup 180g	$0.64
Extra Virgin Olive Oil	Bertolli®	3 Tbsp	$0.42
Diced Tomatoes – No Salt Added	Store Brand	1 Can 14.5 Oz	$0.99
Minced Garlic	Christopher Ranch®	10 Tsp	$0.36
Spices – Chipotle Chili Powder, Ground Cayenne Red Pepper, Crushed Red Pepper, Minced Onion, Minced Garlic, Oregano	McCormick®	To Taste	Negligible
TOTAL MEAL		3 Portions	$7.54

Nutritional Category	Amount (Per Portion)	% Of Daily Recommended Value (Per Portion)
Calories	459	23%
Fat	17g	21%
Saturated Fat	2g	10%
Trans Fat	0g
Cholesterol	0mg	0%
Carbohydrates	68g	24%
Dietary Fiber	6g	26%
Sugar	8g
Added Sugar	0g
Protein	8g
Sodium	30mg	1%
Vitamin A		21%
Vitamin B-6		18%
Vitamin C		186%
Iron		12%
Potassium		20%
Magnesium		8%