Fat Free Ratatouille [R1]

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Servings: 1 Difficulty: Advanced
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A hearty, vegetable-rich stew with deep herbal flavors and tender textures
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This fat-free ratatouille transforms humble garden vegetables into a flavorful, comforting dish. By simmering eggplant, zucchini, yellow squash, and bell peppers in a savory blend of V8 juice and tomato paste, you achieve a rich, cohesive taste without any added oils or fats. Fresh herbs like oregano, basil, and thyme infuse the mixture with classic French-Provençal aromatics. ItâÂÂs perfect for serving over whole grains, pasta, or on its own as a light yet satisfying side dish. Ideal for vegan diets, this recipe is easy to prepare, budget-friendly, and keeps well in the fridge for quick, healthy meals all week.

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Fat Free Ratatouille [R1]

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 17.0
Dietary:
L Low-fat

Description

This fat-free ratatouille transforms humble garden vegetables into a flavorful, comforting dish. By simmering eggplant, zucchini, yellow squash, and bell peppers in a savory blend of V8 juice and tomato paste, you achieve a rich, cohesive taste without any added oils or fats. Fresh herbs like oregano, basil, and thyme infuse the mixture with classic French-Proven&# 195;§al aromatics. ItâÂÂs perfect for serving over whole grains, pasta, or on its own as a light yet satisfying side dish. Ideal for vegan diets, this recipe is easy to prepare, budget-friendly, and keeps well in the fridge for quick, healthy meals all week.

Ingredients

Directions

  1. Peel the eggplant and dice it into 1/2-inch cubes.
  2. Trim the zucchini and yellow crookneck squash, then dice them into 1/2-inch pieces.
  3. Remove stems and seeds from green and red bell peppers, then dice them into 1/2-inch pieces.
  4. In a large pot, combine the diced eggplant, zucchini, yellow squash, and bell peppers.
  5. Add 2 cups of water, 1 can (15 oz) of V8 juice (or other vegetable juice), and 1 can (6 oz) of tomato paste to the pot.
  6. Mix in 2 teaspoons of chopped garlic and 2 tablespoons each of fresh chopped oregano, basil, and thyme (or 1/2 teaspoon each if using dried herbs).
  7. Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.
  8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour.
  9. Stir the ratatouille periodically during cooking to prevent sticking or burning.
  10. For a heartier version, prepare TVP by mixing 1 cup TVP with 1/2 cup boiling water, 1/4 cup tamari, and 1/4 cup mirin; let stand 15-20 minutes, then drain.
  11. Drain the rehydrated TVP and add it to the ratatouille pot during the last 30 minutes of simmering.
  12. Once the vegetables are tender and flavors are melded, remove from heat.
  13. Serve warm over pasta, rice, potatoes, wheat berries, or lettuce leaves.
  14. Store leftovers in the refrigerator for up to 4 days.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 17.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.5mg1%
Total Carbohydrate 3.8g2%
Dietary Fiber 1.3g6%
Sugars 2.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ratatouille, fat-free, vegan, french, vegetable stew, eggplant, zucchini, squash, bell peppers, tomato paste, herbs, healthy side dish, low-fat, simmered vegetables, plant-based
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