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Almond Ratatouille

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  Small new potatoes 3⁄4 Pound
  Tomatoes 2 , chopped
  Eggplant 1 Medium, cubed
  Zucchini 2 Medium, sliced
  Red bell pepper To Taste, sliced
  Onion 1 , thinly sliced
  Vegetable cocktail juice 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Lime juice 2 Tablespoon
  Balsamic wine vinegar/Red wine vinegar 2 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh dill 1 1⁄2 Teaspoon
  Blanched slivered almonds 1⁄3 Cup (5.33 tbs), toasted

Cut potatoes into bite-sized pieces.
Place in 8x 12-inch microwave-safe dish.
Cover; microwave on High Power (100%) 2 minutes.
Stir in remaining ingredients except almonds.
Cover; microwave on High Power 15 minutes, stirring every 5 minutes until vegetables are tender-crisp and potatoes are cooked through.
Remove from oven, stir in almonds and chill thoroughly before serving.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 856 Calories from Fat 376

% Daily Value*

Total Fat 41 g62.4%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1007.9 mg42%

Total Carbohydrates 110 g36.5%

Dietary Fiber 34.5 g138%

Sugars 38.5 g

Protein 34 g67.8%

Vitamin A 163.2% Vitamin C 312.2%

Calcium 48.2% Iron 47.6%

*Based on a 2000 Calorie diet

Almond Ratatouille Recipe