Ratatouille
Description
This traditional Provençal dish combines roasted eggplant, bell peppers, zucchini, and tomatoes simmered with fresh herbs. It offers a savory, aromatic flavor profile that is both light and satisfying. Perfect as a vegetarian main course or a hearty side dish, it highlights the natural sweetness of summer vegetables.Ingredients
Directions
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Preheat oven to 375.
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Cut the eggplant in half and place it, cut side down, on a parchment lined nonstick baking sheet.
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Bake for 45 minutes, or until easily pierced with a knife.
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cool enough to handle, scrape out the pulp, and roughly
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chop it, and
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place in a large nonstick saucepan.
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(Discard the skin.) Add the onion, garlic, peppers, tomatoes, zucchini, summer squashes, and fennel.
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Bring to a boil.
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Reduce the heat and simmer for 30 minutes.
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Add the basil, parsley, tarragon, and thyme.
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Season to taste with pepper, cayenne, and salt.
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Simmer for an additional 5 minutes and serve hot or at room temperature.
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MC Formatted and WW Pointed by Mary []
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 282.6kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 37.5mg2%
- Total Carbohydrate 62.4g21%
- Dietary Fiber 7.3g30%
- Sugars 8.9g
- Protein 12.1g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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