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The garden continues to abound with vegetables so before we drown in Better Boys, Ichibans and Anaheims I thought I'd throw it all together in one yummy, homey, satisfying dish. Ratatouille can be served as a side dish or as a meal with a crusty French loaf and salad. Or for the meat-eaters in the crowd, grilled or roast chicken perched right on top of a bed of ratatouille could just hit the spot. And it's ready in less than an hour.
156
103.59375
156
103.59375
156
103.59375

Garden Variety Ratatouille

August 16, 2009

30 min or less active, 60 min or less total, gluten-free, main, side, summer, vegan

The garden continues to abound with vegetables so before we drown in Better Boys, Ichibans and Anaheims I thought I'd throw it all together in one yummy, homey, satisfying dish. Ratatouille can be served as a side dish or as a meal with a crusty French loaf and salad. Or for the meat-eaters in the crowd, grilled or roast chicken perched right on top of a bed of ratatouille could just hit the spot. And it's ready in less than an hour.
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Information

Servings: 5
Time: 15 minutes active; 45 minutes total
Price: <$9.00 total; ~$1.75 per serving (if you have to buy all the veggies)
Nutrition (per serving):
Calories: 80.1
Protein: 2.4g
Fat: 0.47g
Saturated fat: 0.47g
Carbohydrates: 12.6g
Fiber: 1.9g
Sodium: 244.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 1 lb tomatoes, chopped
  • 1 lb eggplant, chopped
  • 1 lb zucchini/squash, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp fresh basil, oregano, and parsley, each, all chopped
  • 1/2 tsp SnP, each

Preparation

  1. Heat oil in a pot over medium heat and add onion. Saute for 3 minutes, stirring frequently.
  2. Add tomatoes, eggplant, zucchini/squash, pepper and garlic. Cover, reduce heat, and simmer for 30 minutes. Stir occasionally.
  3. Stir in fresh herbs and SnP. Cook, uncovered for 5 minutes.

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