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- 1/4 cup canola oil (60 mL)
- 1 medium onion, coarsely chopped (1)
- 2 garlic cloves, minced (2)
- 1 small eggplant, cut into 1" pieces (1)
- 1 small zucchini, cut into 1" pieces (1)
- 1 red pepper, cut into 1" pieces (1)
- 1 yellow pepper, cut into 1" pieces (1)
- 1 orange pepper, cut into 1" pieces (1)
- 2 medium tomatoes, cut into 1" pieces (1)
- 2 Tbsp red wine vinegar, (30 mL)
- 3 Tbsp basil, coarsely chopped (45 mL)
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- Heat a saucepan over medium-high heat. Add canola oil.
- Add onion and garlic and sauté 1 minute. Add eggplant, zucchini and peppers. Sauté 3 to 5 minutes longer, just until vegetables are beginning to soften. Add tomatoes. Continue to sauté vegetables 3 minutes longer. Stir in red wine vinegar, basil and salt and pepper. Immediately spoon vegetables into serving bowl.
Ratatouille
Ra-ta-ta what?!? Yes, this sautéed vegetable dish is a mouthful to say and a delicious mouthful to eat. Ratatouille is a versatile side dish that includes; zucchini, onion, peppers, eggplant and of course tomatoes. Serve our version with roast chicken, pasta, scrambled eggs or all on its own with a fresh crusty bun for a busy weeknight meal
- Makes
- 4-6
Nutritional Analysis
- Servings
- 4-6
- Calories
- 148
- Total Fat
- 9.8 g
- Saturated Fat
- 0.7 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
- Carbohydrates
- 14.2 g
- Fiber
- 4.9 g
- Sugars
- 8.7 g
- Protein
- 2.6 g
- Potassium
- 560 mg
