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A great flavor combination of eggplant and peppers.
1 3/4 cups crushed tomatoes
12 cups cooked whole grain brown rice
1 cup parmesan cheese
5 cloves garlic, chopped
12 large white mushrooms
1 3/4 cups diced tomatoes
1 <span class="measurestring" title="slice, large (1/4" thick)">slice large</span> purple onion
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green bell pepper
3 medium zucchini squash
1 large can tomatoes
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> yellow bell pepper
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red bell pepper
Chop 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.
Place in a large roasting pan sprayed with cooking spray and roast at 400 °F (200 °C) stirring every ten minutes until vegetables are browned.
Remove 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.
Place 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.
in 1 serving of Ratatouille II.
, 70% carbs, 15% protein.
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