Spiced Vegetable Ratatouile
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 98.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 4.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.3 g
View full nutritional breakdown of Spiced Vegetable Ratatouile calories by ingredient
Introduction
This is a great winter warmer. At first, it may look complicated but it’s actually very easy to make (my 11 yr old daughter loves cooking this dish!). the Ratatouile freezes and keeps well for up to 6 weeks, and the extra spice mix can be kept in an air-tight container for the next batch (or to sprinkle on roast vegies for extra flavour!). This is a great winter warmer. At first, it may look complicated but it’s actually very easy to make (my 11 yr old daughter loves cooking this dish!). the Ratatouile freezes and keeps well for up to 6 weeks, and the extra spice mix can be kept in an air-tight container for the next batch (or to sprinkle on roast vegies for extra flavour!).Number of Servings: 6
Ingredients
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Spice mix:
1 tsp Cayenne Pepper
1 tsp ground Black Pepper
1½ tsp sweet Paprika
1½ tsp ground Ginger
1 tbsp ground Turmeric
2 tsp ground Cinnamon
2 tsp ground Cumin
1 tsp Allspice
¼ tsp Sea Salt
Ratatouile:
¼ Butternut Pumpkin, peeled, seeded and cut into 2cm cubes
1 large Carrot, peeled, chopped in half lengthwise, and chopped into 1cm pieces
½ an Eggplant, chopped into 2cm cubes
1 tbsp Olive Oil
2 Red Onions, roughly diced
2 sticks Celery, chopped into 1cm pieces
1 med – large Zucchini, quartered lengthwise and cut into 2cm pieces
1 tsp crushed Garlic
1 400g can of crushed or diced Tomatoes (I like the herbed ones)
2 cups of Water
1 400g can Chickpeas, rinsed and drained
Juice of ½ a Lemon
1 cup of Cous Cous
1 tbsp unsalted Butter
1 cup of Boiling Water
Directions
Combine all of the Spice Mix ingredients in a small container or jar. Set aside.
Arrange Pumpkin, Carrot and Eggplant on a baking tray; spray lightly with Oil and sprinkle 2 teaspoons of Spice Mix over the top.
Bake at 180c (350f) for 30 minutes, until tender.
Heat a large, non-stick pot over a low heat and spray with a small amount of Oil. Cook the Onion and Celery until soft, add the Zucchini and Garlic and 1 teaspoon of the Spice Mix, and cook for a further 2 mins. Add the Chickpeas, Roasted Vegetables, Crushed Tomatoes and Water. Cover and simmer over a low heat for 40 mins, stirring occasionally, until all vegetables are soft.
Place Cous Cous and Butter in a bowl and pour the Boiling Water over. Cover and let stand for 5 mins, then stir gently with a fork to loosen the grains.
To serve: dish the Cous Cous into bowls and then arrange the Vegetables on top.
Also delicious with a teaspoon of low-fat Natural Yoghurt to temper the spice of the dish (although I don’t find it all that spicey).
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user LILSIN77.
Arrange Pumpkin, Carrot and Eggplant on a baking tray; spray lightly with Oil and sprinkle 2 teaspoons of Spice Mix over the top.
Bake at 180c (350f) for 30 minutes, until tender.
Heat a large, non-stick pot over a low heat and spray with a small amount of Oil. Cook the Onion and Celery until soft, add the Zucchini and Garlic and 1 teaspoon of the Spice Mix, and cook for a further 2 mins. Add the Chickpeas, Roasted Vegetables, Crushed Tomatoes and Water. Cover and simmer over a low heat for 40 mins, stirring occasionally, until all vegetables are soft.
Place Cous Cous and Butter in a bowl and pour the Boiling Water over. Cover and let stand for 5 mins, then stir gently with a fork to loosen the grains.
To serve: dish the Cous Cous into bowls and then arrange the Vegetables on top.
Also delicious with a teaspoon of low-fat Natural Yoghurt to temper the spice of the dish (although I don’t find it all that spicey).
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user LILSIN77.