They range from blissfully easy to sumptuously complex and help prove that the side dish need not play second fiddle to any main. And with significant levels of nutrients, they are just as good for your health as they are for your palate. RATATOUILLE MUFFINS The classic French side dish ratatouille is usually prepared by sautéing all the ingredients together or layering the vegetables casserole style. This version is a winner, too. Consider packing them for lunches. Serves 6 V, G 1 tablespoon grapeseed or canola oil 1 leek, thinly sliced or 1 small onion, chopped 1 1/2 cups diced zucchini (about 1 large) 1 1/2 cups diced eggplant (about 1 large) 3 garlic cloves, chopped 2 teaspoons dried basil 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1/2 cup chopped sun-dried tomatoes 1/3 cup sliced kalamata olives juice of 1/2 lemon 3 large eggs 1/3 cup low-fat milk 1/4 cup extra-virgin olive oil 1 cup whole wheat pastry flour 1 tablespoon natural cane sugar or white sugar 1 teaspoon baking powder 1 cup grated Parmesan cheese (about 4 ounces) Preheat the oven to 350°F.
