Easy Ratatouille
Ratatouille traditionally calls for roasted veggies, but this is a quick stove top version that's much simpler. You can subsititute other vegetables if you want. For instance, I don't like eggplant so I use yellow squash.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetables
low fat
meatless
vegan
vegetarian
uncategorized
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- pepper
- salt
- 2 tablespoon olive oil
- 2 cloves garlic
- crushed red pepper
- 1 medium zucchini
- 1 medium eggplant or yellow squash
- 1/2 bunch asparagus
- 1 medium red bell pepper
- 1 teaspoon oregano dried
- 1 can (15 oz) diced tomatoes
- Carbohydrate 12.709729375 g
- Cholesterol 0 mg
- Fat 2.183351875 g
- Fiber 6.37517509293556 g
- Protein 2.840718125 g
- Saturated Fat 0.32147125 g
- Serving Size 1 1 Serving (239g)
- Sodium 9.609375 mg
- Sugar 6.33455428206444 g
- Trans Fat 0.231025625 g
- Calories 72 calories
Cut zuchini and eggplant and/or yellow squash into 1-inch chunks. Cut asparagus into 1 inch lengths. Cut red bell pepper into 1-inch chunks as well. Heat olive oil and garlic in large pan until garlic starts to soften. Add chopped vegetables. Cook about 5 minutes. Add diced tomato with juice, oregano, crushed red pepper (about 1/8 teaspoon or to taste). Bring to boil. Reduce heat and simmer about 15 minutes or till veggies are done to your liking. Add salt and pepper to taste. Serve as a side dish, or serve over rice as a main dish.
