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.
Serves:
Ingredients
- 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
- salt
- black pepperfreshly ground
- 28oztomatoescanned, whole peeled, with their juices
- 1bay leaf
- 1tbspfresh oregano leavesor 1 teaspoon dried oregano
- ¼cupfresh basilpacked, finely chopped
Instructions
-
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.
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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.
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Stir in the basil and cook for 1 more minute. Remove the bay leaf before serving.
Nutrition
- 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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