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Ingredients
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 1 Vidalia onion, chopped
- 2 cups eggplants, peeled and diced
- 1 cup zucchini, sliced thin
- 1 cup yellow squash, sliced thin
- 1 green bell pepper, chopped
- 2 lbs fresh tomatoes, diced
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1⁄2 teaspoon kosher salt (to taste)
- fresh ground black pepper, to taste
- 8 ounces cheese tortellini
- 1 cup shredded mozzarella cheese
- 1 cup parmesan cheese, freshly grated to garnish
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Nutrients
- Calories: 321.2
- Calories from Fat: 130 g
- Total Fat: 14.5 g
- Saturated Fat: 7.1 g
- Cholesterol: 45.3 mg
- Sodium: 764.8 mg
- Total Carbohydrate: 31.3 g
- Dietary Fiber: 4.8 g
- Sugars: 7.7 g
- Protein: 18.4 g
Ratatouille Tortellini Bake
I love this simple and fresh recipe. You can use canned diced tomatoes, but I suggest using your fresh garden tomatoes…
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Ingredients
- 2 medium eggplants
- salt
- 1 cup flour
- 1 cup olive oil
- 1 tablespoon butter or 1 tablespoon margarine
- 2 garlic cloves, minced
- 2 (28 ounce) cans tomatoes, coarsely chopped
- 1⁄2 teaspoon celery salt
- 1 bay leaf
- 1 teaspoon dried basil, crumbled
- 1 teaspoon salt
- 1 dash pepper
- 1⁄2 teaspoon sugar
- 1⁄2 cup dried breadcrumbs
- 1⁄2 cup parmesan cheese, grated
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Nutrients
- Calories: 433.2
- Calories from Fat: 282 g
- Total Fat: 31.4 g
- Saturated Fat: 6 g
- Cholesterol: 9.3 mg
- Sodium: 459.6 mg
- Total Carbohydrate: 33.3 g
- Dietary Fiber: 7.8 g
- Sugars: 9.3 g
- Protein: 8.1 g
Italian Eggplant (Aubergine)
I am always looking for new ways to serve vegetables. They can get to be pretty boring if you aren't willing…
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Ingredients
- vegetable oil cooking spray
- 3 red bell peppers, cut into 1/2-inch pieces
- 1 1⁄2 medium eggplants, unpeeled, cut into 1/2-inch pieces
- 1 1⁄2 large crookneck yellow squash, cut into 1/2-inch pieces
- 2 1⁄4 cups peeled butternut squash (1/2-inch pieces)
- 6 tablespoons olive oil
- 1 1⁄2 lbs penne pasta
- 3 medium tomatoes, cored, seeded, diced
- 3⁄4 cup chopped fresh basil or 2 1/4 tablespoons dried basil
- 3 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 3⁄4 cup grated parmesan cheese
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Nutrients
- Calories: 405.6
- Calories from Fat: 108 g
- Total Fat: 12.1 g
- Saturated Fat: 2.7 g
- Cholesterol: 6.6 mg
- Sodium: 124.4 mg
- Total Carbohydrate: 67.6 g
- Dietary Fiber: 12.2 g
- Sugars: 5.9 g
- Protein: 10 g
Pasta with Roasted Vegetables, Tomatoes and Basil
This delicious recipe can be served warm or at room temperature.
