Ratatouille under 120 calories

Ratatouille under 120 calories
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.4
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.4 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 7.4 g
  • Protein: 3.8 g

View full nutritional breakdown of Ratatouille under 120 calories calories by ingredient
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Introduction

itís delicious, seasonal, and an incredible cinch to make dish that is only few calories. Based on Weight Watchers list it is all "legal", so you can have as much as you want... I love it. itís delicious, seasonal, and an incredible cinch to make dish that is only few calories. Based on Weight Watchers list it is all "legal", so you can have as much as you want... I love it.
Number of Servings: 8

Ingredients

    1 med onion, finely chopped
    1 cup shredded Carrots
    3 garlic cloves, crashed
    1 can diced tomatoes
    Tomato Paste, 1 can (6 oz) (remove)
    1 cup of water
    1 tablespoons olive oil
    1 small eggplant
    1 smallish zucchini
    1 smallish yellow squash
    1 longish red bell pepper
    1 cup sliced mushrooms
    1 cup cut thin kale

    Salt and pepper*

Tips

you can serve it with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.


Directions

Fry onions with olive oil until golden, add carrots and fry until cooked. Pour diced tomatoes into onions and carrots. Mix tomato paste and 1 cup of water and add that to the onion mix. When boiling add garlic, salt and pepper and all other spices that you like.
2. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
With a very sharp knife, cut the eggplant, zucchini, yellow squash, red pepper and mushrooms into very thin slices, approximately 1/16-inch thick.
Arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. Sprinkle with salt and pepper (and other spices and herbs that you would like)
Atop the prepared tomato sauce.
Bake for approximately 50 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Add sliced kale on top and bake another 5 minutes.

Serving Size:†8

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