Ratatouille

Ingredients

• 1 3/4 cups crushed tomatoesNutrition
• 1 cup parmesan cheeseNutrition
• 12 cups cooked whole grain brown riceNutrition
• 1 3/4 cups diced tomatoesNutrition
• 5 cloves garlic, choppedNutrition
• 12 large white mushroomsNutrition
• 1 slice large purple onionNutrition
• 1 medium green bell pepperNutrition
• 3 medium zucchini squashNutrition
• 1 large can tomatoesNutrition
• 1 medium yellow bell pepperNutrition
• 1 medium red bell pepperNutrition

Directions

1. 1Chop all the vegetables into large pieces and slice the onions and mushrooms. Crush the garlic with the side of your knife and place in with the vegetables whole.
2. 2Place in a large roasting pan sprayed with cooking spray and roast at 400 °F (200 °C) stirring every ten minutes until vegetables are browned.
3. 3Remove the vegetables to a large bowl and add the canned tomatoes and stir. Add salt and pepper to taste and garlic powder if you like.
4. 4Place the cooked rice in the bottom of the roaster and pour vegetable mixture over the top. Spread the parmesan cheese on top evenly and bake for 30 minutes at 400 °F.

Nutrition per serving

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