Fruit and Vegetable Ratatouille

Name: Fruit and Vegetable Ratatouille
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons mild light-flavored olive oil; 2 cups thinly slice zucchini; 2 1/2 cups diced eggplants; 1 onion, sliced; 2 cups tomatoes, diced; 2 nectarines, pitted and diced; 1 peach, pitted and diced; 1 plum, pitted and diced; 1 garlic clove, minced; 1/4 teaspoon black pepper; 1/2 teaspoon dried basil leaves; 1/2 teaspoon dried oregano leaves; 1 teaspoon lemon juice

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Recipe by BlueDoxie

From "500 Low-Fat Fruit and Vegetable Recipes: the One-Stop Source for Healthful, Great-Tasting Meals" by Sarah Schlesinger. Quite different but quite good.

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READY IN: 37mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons mild light-flavored olive oil
2

cups thinly slice zucchini
2 ¹⁄₂

cups diced eggplants
1

onion, sliced
2

cups tomatoes, diced
2

nectarines, pitted and diced
1

peach, pitted and diced
1

plum, pitted and diced
1

garlic clove, minced
¹⁄₄

teaspoon black pepper
¹⁄₂

teaspoon dried basil leaves
¹⁄₂

teaspoon dried oregano leaves
1

teaspoon lemon juice

DIRECTIONS

Heat olive oil in a large skillet over medium heat. Saute zucchini, eggplant, and onion for 12 minutes or until tender.
Add tomatoes, nectarines, peach, plum, garlic, pepper, basil, and oregano. Cover and cook for 5 minutes.
Toss with lemon juice and serve.

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