Image
main content start
How to Make Ratatouille
This is another great side dish for the holidays. It’s packed with vegetables and is relatively low in calories.
15 min prep time
15 min cook time
6servings
1 cup
Print Recipe >
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
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 210mg 9%
-
Total Carbohydrate
11g
4%
- Dietary Fiber 4g 14%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 480mg 10%
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
Kosher Salt
1/2 tsp
black pepper
1/4 tsp
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
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.