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Ratatouille

Serving Size
Calories
Protein
Saturated Fat
Sodium
Carbohydrate
Fiber
Added Sugars
1/4 of recipe
148
9.1g
0.4g
457mg
25g
5.3g
1.5g

Ratatouille is a hearty vegetable stew that combines eggplant, zucchini, and tomatoes all simmered in a blend of herbs, and olive oil. This dish is rich in vitamins, antioxidants, and fiber, promoting heart health, and aiding digestion. Low in calories and full of flavor, ratatouille is a nutritious choice that nourishes the body while delighting the taste buds.

Ingredients

  • 1 cup or 1 small/medium eggplant

  • 1 cup or 1 small/medium zucchini

  • 1 cup or 1 small/medium yellow squash

  • 1 cup or 2 Roma tomatoes

  • 6 ounces marinara sauce

  • 3 tbsp olive oil

  • 1/2 tbsp dried Italian seasoning

  • Salt and ground black pepper to taste

  • 1 tbsp balsamic vinegar glaze (optional)

  • 1 15 ounce can cannellini beans (optional)

Preparation

  1. Preheat oven to 375

  2. Prep vegetables by slicing thinly into rounds, trying to keep rounds about the same thickness

    for the eggplant, zucchini, squash and tomatoes.

  3. In the bottom of the cupcake pan or baking dish make a thin even layer of marinara sauce

  4. Layer the vegetables 1 slice eggplant, 1 slice zucchini, 1 slice squash, 1 slice tomato until dish is

    full (at least twice for the cupcake tin- and making a thin layer if using a regular baking dish

  5. Repeat step 4 until baking utensil is full or all the vegetables are used

  6. In a small bowl mix olive oil with Italian seasoning and drizzle over top of dish until it is shiny

  7. Bake in the oven 30 minutes and check tenderness of the vegetables

  8. If they could be a bit more tender add 5 minutes to cook time until desired consistency is met

  9. Ratatouille can be served with a side of beans, poultry or seafood as well as a preferred grain to make a balanced plant based dish

Source: The James Mobile Education Kitchen

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