Title: Potato Ratatouille
Categories: Lowfat Vegetarian
Yield: 4 Servings

2	lg	Yellow onions, chopped
2	cl	Garlic, minced
1 1/3	c	Water
3		Green peppers, chopped
4		Zucchini, sliced
2	lg	Potatoes, peeled & chopped
4	c	Peeled and chopped tomatoes
		(or 1 32 oz. can)
1	ts	Fresh basil, chopped
		(or 1/2 ts. dried)
1	ts	Fresh oregano, chopped
		(or 1.2 ts. dried)
2	tb	Fresh parsley, chopped
		(or 1 tb. dried)
		Fresh ground pepper to taste
PER SERVING
142	x	*cals
4	x	*gm protein
1/3	x	*gm fat
30	x	*gm carbo
21	x	*mg sodium
6	x	*gm fiber

Place onions and garlic in a large pot with water. Cook and stir for about 3 minutes. Add remaining ingredients, except pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Season with pepper before serving.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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