How To Make Savory Ratatouille
This ratatouille recipe yields the perfect summer dish – a feast of colors and flavors brought on by vegetables like zucchini, eggplants, and tomatoes.
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serves:
Ingredients
- 1large onion,chopped
- 2red bell peppers,chopped
- ¼small zucchini squash,chopped
- 1large eggplant,peeled, cubed
- 4large tomatoes,chopped
- 3garlic cloves,chopped
- 2tbspfresh parsley,chopped
- 1bay leaf
- 1rosemary sprig
- 2thyme sprigs
- salt and fresh pepper,to taste
- ⅓cupwhole wheat bread crumbs,seasoned
- olive oil spray
Instructions
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In a 4-quart saucepan and spray the pan with cooking spray. Cook the onion and the garlic on low heat until soft for about 5 to 6 minutes to avoid burning the garlic.
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Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes. Add zucchini, simmer for 10 more minutes or until the vegetables are soft.
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Stir in the herbs, season with salt and pepper to taste. Sprinkle on the bread crumbs and cook another 5 minutes.
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Remove the bay leaf and serve. Enjoy!
Nutrition
- Calories: 147.43kcal
- Fat: 5.51g
- Saturated Fat: 0.83g
- Monounsaturated Fat: 3.42g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 23.29g
- Fiber: 7.05g
- Sugar: 9.86g
- Protein: 3.96g
- Sodium: 733.54mg
- Calcium: 62.59mg
- Potassium: 736.58mg
- Iron: 1.68mg
- Vitamin A: 119.19µg
- Vitamin C: 75.02mg
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