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How to Make Ratatouille
This is another great side dish for the holidays. It’s packed with vegetables and is relatively low in calories.
6servings
1 cup
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Step-By-Step Instructions:
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 30 seconds.
- Add remaining ingredients and cook 10-15 minutes, stirring occasionally, until vegetables are tender.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 70
-
Total Fat
2.5g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 60mg
-
Total Carbohydrate
11g
- Dietary Fiber 5g
- Total Sugars 5g
- Added Sugars 0g
- Protein 2g
- Potassium 480mg
- Phosphorous 0mg
Ingredients
olive oil
1 tbsp
garlic (minced)
2 clove
medium eggplant (cubed)
1
small zucchini (sliced)
2
green bell pepper (chopped)
1
canned tomatoes (crushed)
1 cup
salt (optional)
1/2 tsp
black pepper
1/4 tsp
Reviews & Ratings
Recommended
6 roma tomatoes
2 yellow squashes
2 zucchinis
This one had the basic and like I said we added onion to it. Me and my kids liked making it . We enjoyed it a lot.
Not recommended
1. Cube eggplant and zucchini 3/4" dice. Spread them in 2 sheet pans (one with zucchini, one w/ eggplant), sprinkle with salt, and spray with avocado oil, toss. Roast in 400F oven for 30-40 min tossing again halfway.
2. Heat olive oil in a pan. Add chopped onion, chopped bell pepper (I prefer red), cook 'till soft, add garlic, cook 1 min more. Add canned tomatoes (pref. small dice), cook 10 min, add a sprinkle of dry oregano, and then fold in the roasted vegetables. Cook for 10-15 min more, check for salt and/or pepper and it's done.