Summer Ratatouille

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Nutrition per serving    (USDA % daily values)
CAL
226
FAT
7%
CHOL
12%
SOD
13%

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Ingredients for 6 servings

1 1/4 lb Eggplant, green cap removed and cut into 3/8” slices

1 1/4 lb yellow and green zucchini

Olive oil

Oregano or mixed Italian seasoning

1/2 lb white mushrooms, sliced

1 1/4 lb Vidalia onion, chopped

3 x cloves garlic, minced

2 x Red bell peppers, sliced round and then cut into thirds

1 x Yellow Bell Pepper, sliced as the Red Pepper

1 large Jalapeno pepper, diced

1 1/2 lb fresh Plum Tomatoes (or half canned, half fresh), peeled, juiced, and seeded

1/2 cup Fresh Basil Leaves, chopped

1 lb Orzo (optional)

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