Ratatouille (for wrap) |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | Capers organics extra-virgin olive oil | 1/4 | large | organic onion, diced | 1 | clove | garlic minced | 1/3 | medium | zucchini, organic | 2 1/3 | large | white mushrooms, Sliced | 1/2 | small | red bell pepper, organic, diced and seeded | 1/2 | cup, cubes | organic eggplant | 1/4 | glass (3.5 fl oz) | red wine | 1 | cup | canned tomatoes, diced | 1/4 | teaspoon | oregano | 1/4 | teaspoon | basil | 1/4 | teaspoon | marjoram | 1/2 | dash | sea salt, to taste | 1/2 | dash | pepper, organic, to taste |
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Steps
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Sequence
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Step
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| | 1 | Heat large saucepan over medium heat. Add oil, red pepper flakes, onions and garlic. Saute 2 minutes. | | 2 | Add zucchini, mushrooms, red pepper and eggplant. Cook for 3 minutes. | | 3 | Add wine. Cover and cook 2 minutes longer. | | 4 | Stir in tomatoes, spices, salt and pepper.
Cover and simmer for 5 minutes. | | 5 | Save one serving for lunch! |
wrap |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | teaspoons | ricotta cheese, organic | 1 | tortilla (approx 12" dia) | Tortillas, whole-wheat | 1 | teaspoon | grated parmesan | 1 | leaf outer | organic red lettuce, shredded |
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Steps
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Sequence
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Step
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| | 1 | Spread ricotta cheese on tortilla. Sprinkle with Parmesan cheese. | | 2 | Spoon ratatouille over cheese and top with lettuce. | | 3 | Fold tortilla into a burrito. |
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