Farmers' Market Ratatouilli
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 125.0
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 300.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.5 g
- Protein: 2.5 g
View full nutritional breakdown of Farmers' Market Ratatouilli calories by ingredient
Introduction
Using all fresh vegetables, the one pan dish can be served over pasta, with chicken or fish or by itself to make a satisfying and healthy meal. Using all fresh vegetables, the one pan dish can be served over pasta, with chicken or fish or by itself to make a satisfying and healthy meal.Number of Servings: 8
Ingredients
-
1 large Onions, raw
4 tbsp Extra Virgin Olive Oil
9 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
1.5 eggplant, peeled (yield from 1 Eggplant, fresh
2 cup, sliced Zucchini
1.5 cup, sliced Summer Squash
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
1 large whole (3" dia) Red Ripe Tomatoes
1 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
1 tbsp Oregano, ground
1 tsp Fennel seed
1 tsp Salt
0.5 tsp Fresh Ground Black Pepper (by BOWENFB50)
.5 tsp, crumbled Bay Leaf
Directions
Dice all vegetables to 1/2 cubes. Onions can be a bit smaller. Garlic should be minced.
Cook onions and garlic in 2 TBSP of olive oil over low heat until onions are soft.
Add 3 TBSP of olive oil. Raise heat to medium-high and add eggplant (diced in 1/2 cubes - pre-salted to remove bitterness). Cook for 5-7 minutes, stirring occasionally.
Add zucchini, squash and pepper. Cook 10-12 minutes, stirring occasionally. Cover while cooking for a softer bite.
Add tomatoes and corn (cut off cob). For a different flavor, use fire-roasted or sun-dried tomatoes.
Add spices. Mix and cook for another 5 minutes or until heated through.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SDDELROS912.
Cook onions and garlic in 2 TBSP of olive oil over low heat until onions are soft.
Add 3 TBSP of olive oil. Raise heat to medium-high and add eggplant (diced in 1/2 cubes - pre-salted to remove bitterness). Cook for 5-7 minutes, stirring occasionally.
Add zucchini, squash and pepper. Cook 10-12 minutes, stirring occasionally. Cover while cooking for a softer bite.
Add tomatoes and corn (cut off cob). For a different flavor, use fire-roasted or sun-dried tomatoes.
Add spices. Mix and cook for another 5 minutes or until heated through.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SDDELROS912.