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Ratatouille

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Ingredients
  Onions 2 Medium, peeled and sliced
  Garlic 1 Clove (5 gm), minced
  Olive oil 5 Tablespoon
  Zucchini squash 2 Small, washed and thinly sliced
  Eggplants 2 Small, peeled and cubed
  Green peppers 2 Medium, washed and thinly sliced
  Tomatoes/Two cups canned tomatoes, coarsely chopped 5 Medium, peeled and quartered
  Freshly snipped basil/1/2 to 1 teaspoon dried basil leaves 2 Tablespoon
  Freshly snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Kelp powder 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
Directions

Using a large, heavy skillet, saute onions and garlic in 2 tablespoons olive oil for 5 minutes.
Add zucchini squash, eggplant and green pepper to skillet, adding more oil as needed.
Stir gently, but thoroughly.
Saute mixture for 10 minutes.
Stir in the fresh or canned tomatoes, basil, parsley, salt, kelp and pepper.
Reduce heat, cover skillet tightly and continue to simmer for 15 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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4.333335
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1243 Calories from Fat 701

% Daily Value*

Total Fat 80 g122.3%

Saturated Fat 11.3 g56.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2059 mg85.8%

Total Carbohydrates 132 g44%

Dietary Fiber 48.5 g194%

Sugars 62.9 g

Protein 26 g51%

Vitamin A 222.9% Vitamin C 772.3%

Calcium 40.5% Iron 55.4%

*Based on a 2000 Calorie diet

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Ratatouille Recipe