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A great flavor combination of eggplant and peppers.
1 3/4 cups crushed tomatoes
12 cups cooked whole grain brown rice
1 cup parmesan cheese
5 cloves garlic, chopped
12 large white mushrooms
1 3/4 cups diced tomatoes
green bell pepper
3 medium zucchini squash
1 large can tomatoes
yellow bell pepper
red bell pepper
Chop all the vegetables into large pieces and slice the onions and mushrooms. Crush the garlic with the side of your knife and place in with the vegetables whole.
Place in a large roasting pan sprayed with cooking spray and roast at 400 °F (200 °C) stirring every ten minutes until vegetables are browned.
Remove the vegetables to a large bowl and add the canned tomatoes and stir. Add salt and pepper to taste and garlic powder if you like.
Place the cooked rice in the bottom of the roaster and pour vegetable mixture over the top. Spread the parmesan cheese on top evenly and bake for 30 minutes at 400 °F.
169 members have added this recipe to their cookbook.
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Nix the cheese.
vegangal's own diet
21 Jan 11 by member:
where is the egg plant?
13 Mar 13 by member:
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in 1 serving of Ratatouille II.
, 70% carbs, 16% protein.
Amount Per Serving
Calories from Fat 25
% Daily Values*
Polyunsaturated Fat 0.148g
Monounsaturated Fat 0.474g
Vitamin A 14%
Vitamin C 70%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
* Based on a RDI of 2000 calories
What is my Recommended Daily Intake (RDI)?
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11 other members have added this recipe to their cookbook for Weight Watchers.
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