Healthy Zucchini Ratatouille Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Eggplant1 Large
 Zucchini1 Pound, sliced
 Onions4 Medium, sliced
 Garlic2 Clove (10 gm), finely chopped
 Olive oil4 Tablespoon
 Green pepper1 , pith and seeds removed and sliced
 Red peppers1 , pith and seeds removed and sliced
 Ripe tomatoes1 Pound, skinned and chopped
 Parsley2 (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 302 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 130.1 mg5.4%

Total Carbohydrates 39 g12.9%

Dietary Fiber 11.4 g45.5%

Sugars 18.6 g

Protein 7 g13.2%

Vitamin A 47.7% Vitamin C 205.9%

Calcium 9.8% Iron 10.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Take a bowl and add chopped eggplant and zucchini.
2) To remove excess water and bitter taste of the vegetables, marinate the chopped veggies with pepper and a dash of salt for 30 minutes.

MAKING
3) Take a pan and heat oil.
4) Fry onions and garlic until the onions turn soft.
5) Mix the marinated vegetables cover the pan with a lid.
6) Simmer the vegetables over gentle heat for 30 minutes or until the vegetables turn tender.

SERVING
7) Garnish with freshly chopped parsley and serve hot.
8) The dish can also be served cold.
9) Ratatouille can be cooled and stored in refrigerator .
10) If you are serving the dish later, reheat it in an oven at 350 degree Fahrenheit , Gas mark 4 in a covered casserole for 30 minutes.
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