Ratatouille Bake Weight Watchers Recipes

RATATOUILLE BAKE (WEIGHT WATCHERS)

Ratatouille Bake (Weight Watchers) image

This one is very easy to make, and is easy to make ahead, which is good for families. :) Only 7 WW points per serving!

Provided by Chesska

Categories Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups eggplants, peeled & diced
2 cups zucchini, sliced
1 1/2 cups onions, diced
1 cup red bell pepper, diced
1/2 cup celery, sliced
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1 1/2 cups uncooked rice
1 (14 ounce) can diced tomatoes, undrained
1 (10 ounce) can vegetable broth
1 (15 ounce) can chickpeas, drained

Steps:

Preheat oven to 375°.
Heat large pan over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.
Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.

Nutrition Facts : Calories 320.1, Fat 1.7, SaturatedFat 0.3, Sodium 369.6, Carbohydrate 68.7, Fiber 8, Sugar 6.9, Protein 9

RATATOUILLE BAKE

Ratatouille Bake image

This is a very hearty vegetarian dish. I often use half and half potato and sweet potato or just sweet potato for the mash and either work very well too.

Provided by Aileen2

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 large potatoes, for mashing
sea salt
6 -8 leaves fresh basil, very finely chopped
extra virgin olive oil
fresh coarse ground black pepper
milk
1 aubergine, diced into 21/2cm pieces
2 medium courgettes, halved lengthwise & sliced into 21/2cm pieces
2 red peppers, each half divided into 4 pieces
2 medium red onions, each divided into 8 pieces
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (450 g) can organic plum tomatoes, roughly chopped
fresh parmesan cheese, grated

Steps:

. Put the oven on Gas 5, 190C, 375°F.
. Peel and cook the potatoes in salted water. Drain and mash.
. Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
. Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
. Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
. Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
. Season with salt and pepper.
. Reduce the oven temperature to Gas 5,190C, 375°F.
. Spread the mashed potato carefully on top.
. Sprinkle with parmesan cheese.
. Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.

Nutrition Facts : Calories 353.7, Fat 0.9, SaturatedFat 0.2, Sodium 36, Carbohydrate 80.4, Fiber 13.7, Sugar 11, Protein 10.5

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