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Greek Ratatouille

Yield 4 servings (serving size: 2 cups)
The vegetables are cooked without stirring to give them a brown, almost roasted appearance. Begin cooking the rice first, so it'll be hot when you add the browned vegetables.

Ingredients

  • 2 teaspoons olive oil, divided
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 cups chopped zucchini
  • 1 1/4 cups chopped yellow squash
  • 3 cups small mushrooms, halved
  • 3 garlic cloves, minced
  • 3 cups hot cooked long-grain brown rice
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh or 1 tablespoon dried basil
  • 1 (4-ounce) package crumbled feta cheese

Nutrition Information

  • calories 322
  • caloriesfromfat 29 %
  • fat 10.3 g
  • satfat 4.9 g
  • monofat 3.5 g
  • polyfat 1.2 g
  • protein 11.3 g
  • carbohydrate 48.4 g
  • fiber 5.9 g
  • cholesterol 25 mg
  • iron 2.9 mg
  • sodium 478 mg
  • calcium 201 mg

How to Make It

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and peppers; cook 3 minutes or until lightly browned (do not stir). Remove onion and peppers from pan; place in a large bowl.

  2. Heat 1/2 teaspoon oil in skillet. Add zucchini and squash, and cook 3 minutes or until lightly browned (do not stir). Remove zucchini and squash from pan, and place in bowl. Heat 1/2 teaspoon oil in skillet. Add mushrooms and garlic, and cook 3 minutes or until lightly browned (do not stir). Return onion, peppers, zucchini, and squash to skillet. Stir in rice, oregano, pepper, and salt, and cook just until heated. Remove from heat. Stir in basil and cheese.