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Red Potato Ratatouille


1 large zucchini
1 medium yellow squash
1 tablespoon olive oil
2 tablespoons roasted garlic
1/2 lb steak topper vegetables (fresh sliced mushrooms, onions, bell peppers)
2 cups refrigerated potato wedges
2 cups boxed, chopped tomatoes
1/4 cup steak sauce
2 teaspoons dried Italian seasoning


  1. Cut zucchini and yellow squash in half lengthwise, then slice very thinly.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and steak topper vegetables; cook and stir 3 minutes.
  3. Add zucchini and squash, then cover; cook and stir 2 minutes.
  4. Stir in remaining ingredients. Cover and reduce heat to low; simmer and stir 6–8 minutes or until potatoes are tender when pierced with a fork. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 160kcal; FAT 4g; SAT FAT 0.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 430mg; CARB 28g; FIBER 6g; SUGARS 12g; PROTEIN 5g; VIT A 30%; VIT C 100%; CALC 4%; IRON 10%

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