Squash Ratatouille with Maple Syrup

 

 

 

Servings : 4
Preparation time : 15 minutes
Cooking time : 10 minutes

Ingredients

  • 30 ml (2 tablespoons) olive oil
  • 250 ml (1 cup) squash of choice (butternut, acorn, pumpkin, etc.), diced
  • 1 green and 1 yellow zucchini, diced
  • 1 green and 1 red pepper, diced
  • 375 ml (1 ½ cups) mushrooms, quartered
  • 1 onion, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 250 ml (1 cup) Italian tomatoes, diced
  • 60 ml (1/4 cup) maple syrup
  • Salt and freshly ground pepper, to taste
  • Basil and oregano, fresh or dry, to taste


Method

  1. Heat oil in a casserole and gently brown the vegetables for 4 to 5 minutes.
  2. Add the tomatoes, maple syrup, salt and pepper and continue cooking for 4 to 5 minutes.
  3. Add the herbs at the last minute. Serve as a side dish or au gratin.

ENERGY: 203 calories
PROTEIN: 3.4 g
CARBOHYDRATES: 30 g
FATS: 7.7 g

Excellent source of Vitamin C

 

Source: Fédération des producteurs acéricoles du Québec www.sucrezmieux.ca