Ratatouille Stir-Fry

September 08, 2014

Traditional ratatouille is turned into a quick and easy stir-fry in this deliciously hearty #MeatlessMonday meal.

4 cloves garlic, minced
3 cups diced eggplant
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced bell pepper
1 cup diced red onion
2 cups halved cherry tomatoes
1 cup fat free vegetable broth
2 tablespoons tomato paste
1 tablespoon tarragon vinegar
2 teaspoons garlic salt
1 tablespoon Tuscan spice blend
1 teaspoon black pepper
4 cups cooked, brown rice
14 ounces canned cannellini beans, rinsed and drained

Heat a large skillet coated with cooking spray over medium-high heat. Sauté the garlic 1 minute then add onions, peppers and zucchini. Sauté until the vegetables being to soften. Add the eggplant and cherry...
See the full directions on my site

Nutritions

Calories
799

Sodium
781mg
32% DV

Fat
32g
49% DV

Protein
34g
68% DV

Carbs
106g
36% DV

Fiber
34g
139% DV