Summer Ratatouille

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 279.9 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 8.9 g
  • Protein: 6.5 g

View full nutritional breakdown of Summer Ratatouille calories by ingredient


Introduction

Easy way to use abundant vegetables from the garden Easy way to use abundant vegetables from the garden
Number of Servings: 4

Ingredients

    2 tsp Olive Oil
    1 cup Red Onion, diced
    1 cup Red Pepper, diced

    1 small Eggplant, chopped
    2 medium Zucchini, chopped
    2 cloves Garlic, chopped

    1 cup Ragu Light Spagetti Sauce (or other sauce with 50 cals per half cup)
    2 T Balsalmic Vinegar
    1 T Soy Sauce, low sodium

    2 T fresh Rosemary, chopped
    2 T fresh Basil, chopped
    1 T fresh Oregano, chopped

Directions

Saute red onion and red bell pepper until soft. Add next three ingredients and cover. Cook for fifteen minutes or until all vegetables are soft. Remove cover and add tomato sauce, balsalmic vinegar and soy sauce. Cover and simmer for 20 minutes. Add fresh herbs, stir and simmer uncovered for 5 minutes. Serve immediately.

Makes five, one cup servings

Serve over whole wheat pasta, baked potato, or quinoa.