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Ratatouille Appetizer

chef.alburt's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Italian seasoning 1 Teaspoon, crushed
  Eggplant 1 Small, cut into cubes
  Sweet red pepper 1 Large, cut into pieces
  Zucchini 1 Small, cut into cubes
  Vegetable juice 3⁄4 Cup (12 tbs)
  French bread/Pita bread wedges 2
Directions

MAKING
1. To a 4-quart saucepan over medium heat, heat oil and cook onion with garlic and Italian seasoning such that onion is tender, stirring often.
2. Stirring in eggplant, red pepper and zucchini let it cook 10 minutes or until eggplant is tender, stirring often.
3. Stirring in V8 juice cook for 3 minutes.
SERVING
4. Serve warm or chilled, with toasted French bread or pita bread wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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Your rating: None
4.25
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 523 Calories from Fat 253

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 655.1 mg27.3%

Total Carbohydrates 61 g20.3%

Dietary Fiber 12.5 g50.1%

Sugars 19.9 g

Protein 11 g21.2%

Vitamin A 71.9% Vitamin C 226%

Calcium 10.4% Iron 18.6%

*Based on a 2000 Calorie diet

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Ratatouille Appetizer Recipe