Eat veggies
Ratatouille
Ra-ta-ta what?!? Yes, this sautéed vegetable dish is a mouthful to say and a delicious mouthful to eat. Ratatouille is a versatile side dish that includes; zucchini, onion, peppers, eggplant and of course tomatoes. Serve our version with roast chicken, pasta, scrambled eggs or all on its own with a fresh crusty bun for a busy weeknight meal
Updated
Ingredients
- 1/4 cup canola oil (60 mL)
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 small eggplant, cut into 1″ pieces
- 1 small zucchini, cut into 1″ pieces
- 1 red pepper, cut into 1″ pieces
- 1 yellow pepper, cut into 1″ pieces
- 1 orange pepper, cut into 1″ pieces
- 2 medium tomatoes, cut into 1″ pieces (1)
- 2 Tbsp red wine vinegar (30 mL)
- 3 Tbsp basil, coarsely chopped (45 mL)
Directions
- Heat a saucepan over medium-high heat. Add canola oil.
- Add onion and garlic and sauté 1 minute. Add eggplant, zucchini and peppers. Sauté 3 to 5 minutes longer, just until vegetables are beginning to soften. Add tomatoes. Continue to sauté vegetables 3 minutes longer. Stir in red wine vinegar, basil and salt and pepper. Immediately spoon vegetables into serving bowl.
Nutritional Analysis
| Calories | 148 |
|---|---|
| Total Fat | 9.8 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
| Carbohydrates | 14.2 g |
| Fiber | 4.9 g |
| Sugar | 8.7 g |
| Protein | 2.6 g |
| Potassium | 560 mg |
