Ratatouille
This is another great side dish for the holidays. It’s packed with vegetables and is relatively low in calories.
-
- Servings
- 6 Servings
-
- Serving size
-
1 cup
Ingredients
- olive oil
- 1 tbsp
- 1 tbsp
- garlic (minced)
- 2 clove
- 2 clove
- medium eggplant (cubed)
- 1
- 1
- small zucchini (sliced)
- 2
- 2
- green bell pepper (chopped)
- 1
- 1
- canned tomatoes (crushed)
- 1 cup
- 1 cup
- salt (optional)
- 1/2 tsp
- 1/2 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
-
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.
Reviews
Write a Review-
The above recipe is for idiots. It also misses an important ingredient: onion! Better try this (it's better because eggplant and zucchini are not sauteed in oil). 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.