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Ratatouille Serves 6 / Serving Size: 1 cup
Nothing says fall like pumpkin soup! Pumpkin is lower in carbohydrate than other starchy vegetables, and is high in vitamin A and fiber. Serve this soup with a large salad for a complete meal.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 medium eggplant, cubed
- 2 small zucchini, sliced
- 1 green bell pepper, chopped
- 1 cup canned crushed tomatoes
- ½ teaspoon salt (optional)
- ¼ teaspoon ground black pepper
Instructions
- 1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 30 seconds.
- 2. Add remaining ingredients and cook 10-15 minutes, stirring occasionally, until vegetables are tender.
Nutritional Information - Per Serving
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Calories 70
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Amount Per Serving
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Fat
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2.5g
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Saturated Fat
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0.4g
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Cholesterol
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0mg
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Sodium
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60mg
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Carbohydrates
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11g
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Dietary Fiber
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5g
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Sugar
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5g
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Protein
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2g
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Potassium
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480mg
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Source: American Diabetes Association
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