How To Make Spiralized Ratatouille
A fun twist to the classic ratatouille, this recipe uses spiralized vegetables, such as zucchini, bell peppers, squash, and onions in tasty tomato sauce.
- 2tbspolive oil
- 2large garlic clovespressed or minced
- ¼tspred pepper flakes
- 1sweet yellow onionVidalia, peeled, spiralized with blade A, noodles trimmed
- 2red bell peppersspiralized with blade A, noodles trimmed
- 1medium zucchinispiralized with blade D, noodles trimmed
- 1medium yellow squashspiralized with blade A, noodles trimmed
- 1cupeggplantpacked, julienned, from 1 small eggplant
- black pepperfreshly ground
- 28oztomatoescanned, whole peeled, with their juices
- 1bay leaf
- 1tbspfresh oregano leavesor 1 teaspoon dried oregano
- ¼cupfresh basilpacked, finely chopped
In a large pot or Dutch oven over medium heat, warm the oil until shimmering. Add the garlic, red pepper flakes and onion. Cook, stirring often, for about 5 minutes, until the onion is softened.
Add the bell pepper, zucchini, squash noodles and eggplant. Season with salt and pepper and cook for about 7 to 10 minutes until the vegetables are softened.
Crush the tomatoes individually by hand over the pot, adding each one to the pot, as well as all of the juices remaining in the can.
Stir in the bay leaf and oregano. Increase the heat to high and bring the mixture to a boil, then reduce heat to low and simmer for 7 to 15 minutes until the vegetables are tender.
Stir in the basil and cook for 1 more minute. Remove the bay leaf before serving.
- Calories: 193.17kcal
- Fat: 7.77g
- Saturated Fat: 1.13g
- Monounsaturated Fat: 5.03g
- Polyunsaturated Fat: 1.07g
- Carbohydrates: 30.63g
- Fiber: 7.69g
- Sugar: 11.08g
- Protein: 4.77g
- Sodium: 1115.25mg
- Calcium: 103.97mg
- Potassium: 1235.17mg
- Iron: 2.46mg
- Vitamin A: 207.35µg
- Vitamin C: 127.71mg
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