Ratatouille
This is another great side dish for the holidays. It’s packed with vegetables and is relatively low in calories.
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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medium eggplant (cubed)
- 1
- 1
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small zucchini (sliced)
- 2
- 2
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green bell pepper (chopped)
- 1
- 1
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canned tomatoes (crushed)
- 1 cup
- 1 cup
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
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Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 30 seconds.
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Add remaining ingredients and cook 10-15 minutes, stirring occasionally, until vegetables are tender.
Reviews
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I felt this was real basic recipe. You can add onion to it we did. This is what we added to it that wasn't really in this one. 2 eggplants 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.
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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.