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Nutritional Guidelines (per serving) | |
---|---|
158 | Calories |
8g | Fat |
22g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 158 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 405mg | 18% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 7g | 23% |
Protein 5g | |
Calcium 160mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is a tasty grilled vegetarian recipe that is full of flavor and makes a delicious meal. Ratatouille is a traditional French Provincial recipe made from the last things harvested from the garden.
Ingredients
- 1 eggplant, cut into 1/2 inch circles
- 1 teaspoon (5 mL) salt
- 3 tablespoons (45 mL) olive oil
- 1 zucchini, cut in half lengthwise
- 1 summer squash, cut in half lengthwise
- 1 medium onion, quartered
- 1 can stewed tomatoes
- 1/4 cup (60 mL) fresh parsley
- 1/4 cup (60 mL) fresh basil
- 2 cloves garlic, minced
- 1 teaspoon (5 mL) oregano
- 1 teaspoon (5 mL) black pepper
- 1 teaspoon (5 mL) basil
Steps to Make It
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Wash eggplant pieces and sprinkle with salt. Let sit for 30 minutes.
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Put 2 tablespoons of olive oil in a large resealable plastic bag.
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Add eggplant, zucchini, and squash. Toss to coat all the pieces. Remove vegetables and add the onion. Toss to coat.
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Preheat grill.
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Place eggplant, zucchini, squash, and onion to grill. The onion might be handled more easily if it is on a skewer.
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Grill onions about 10-12 minutes, turning about 3 times.
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Grill the remaining vegetables for 4-5 minutes on each side. Remove from grill and let cool.
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Cut eggplant into cubes and the other vegetables into thin slices.
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In a large saucepan heat the garlic in 1 tablespoon of olive oil. Add remaining ingredients except for the fresh basil and heat on low for 30 minutes. Add fresh basil and mix well.
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Serve over rice.