Summer Ratatouille - 11g Carbs, 4g Fiber, 7g Sugar
Yield: 4 Servings
From: Express Lane Diabetic Cooking by Robyn Webb
1 Tbsp olive oil, divided
3 cups combination sliced zucchini and yellow squash
1 cup sliced onion
1 cup halved cherry tomatoes
1/3 cup minced fresh mint leaves
1 Tbsp fresh lemon juice
1 (4.75 oz) can prepared eggplant caponata
1/4 tsp salt
1/4 tsp fresh ground black pepper
In a large skillet over medium-high heat, heat 1/2 tablespoon
olive oil. Add the zucchini and yellow squash and onion and
saute for 5-7 minutes until tender, stirring often.
Remove the zucchini-yellow squash saute to a salad bowl. Add
remaining ingredients and let stand at room temperature for 1 hour.
Nutritional Information Per Serving (1 cup):
105 Calories, 6g Fat, 0mg Cholesterol, 299mg Sodium, 11g Carbs,
4g Dietary Fiber, 7g Sugars, 2g Protein
Diabetic Exchanges: 2 Vegetable, 1 Fat