Winter Ratatouille
Mark Boughton/styling: Teresa Blackburn
- Yield: 6 servings
There are endless variations on the French ratatouille, but most all contain tomatoes, zucchini and eggplant. Beyond that, the sky’s the limit. This ratatouille is actually a great winter dish. It doesn’t rely on in-season tomatoes and uses vegetables that can be found in produce aisle of your super any time of year. The key is to dice vegetables small creating a mixture that blends well. Serve over pasta.
Ingredients
- 2tablespoons extra-virgin olive oil
- 1/2medium red onion, diced
- 1medium yellow bell pepper, diced
- 1medium orange bell pepper, diced
- 1medium zucchini, diced
- 1medium yellow squash, diced
- 1/2medium eggplant, peeled and diced
- 3-- garlic cloves, minced
- 1large ripe tomato, seeded and diced
- 1/2teaspoon coarse salt
- 1/4teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook 2 minutes. Add yellow and orange bell peppers; cook 2 minutes. Add zucchini, yellow squash and eggplant; cook 2 minutes. Add garlic, tomato, salt and pepper; cook 1 minute.
Nutritional Info *per serving
- Calories 84
- Fat 5g
- Cholesterol 0mg
- Sodium 137mg
- Carbohydrate 10g
- Fiber 3g
- Protein 2g
