ratatouille
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 17.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.7 g
- Protein: 0.7 g
View full nutritional breakdown of ratatouille calories by ingredient
Introduction
Another delicious and easy version of this classic French dish. Another delicious and easy version of this classic French dish.Number of Servings: 8
Ingredients
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4-6 ounces low-fat, low-carb Italian salad dressing
1 medium onion, halved and sliced
1 eggplant cubed
1 zuchinni and/or yellow squash (or both), sliced into 1/2 rings
red, yellow, or orange (or all three) peppers, cut into bite size pieces
1 can tomato bits (no added spices)
1 tablespoon dried basil
1 tablespoon dried dill
4 ounces shredded mozzarella cheese
2 tablespoons Paremsan cheese
Directions
Heat a very large skillet over medium heat.
Add the salad drressing , and cook the onions for approximately 5 minutes until they are translucent and have softened.
Add the rest of the vegetables, and cook for approximately 5 minutes until they have softened a bit.
Add the tomato bits, stir in well. Cover the skillet and simmer for approximately 20 minutes.
Add the basil and dill, stir again.
Sprinkle the mozarella over the top of the vegetable. Cover the pan until the cheese melts (about 5 minutes).
Sprinkle the Parmasan on top.
Serve either warm or room temperature.
Makes 8-10 1 cup servings at about 70 calories each.
Number of Servings: 8
Recipe submitted by SparkPeople user CLNEILL.
Add the salad drressing , and cook the onions for approximately 5 minutes until they are translucent and have softened.
Add the rest of the vegetables, and cook for approximately 5 minutes until they have softened a bit.
Add the tomato bits, stir in well. Cover the skillet and simmer for approximately 20 minutes.
Add the basil and dill, stir again.
Sprinkle the mozarella over the top of the vegetable. Cover the pan until the cheese melts (about 5 minutes).
Sprinkle the Parmasan on top.
Serve either warm or room temperature.
Makes 8-10 1 cup servings at about 70 calories each.
Number of Servings: 8
Recipe submitted by SparkPeople user CLNEILL.