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Ratatouille

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes

Ingredients  

  • 1 Tbsp olive oil
  • 1/3 Cup Onion, chopped in bite size pieces
  • 1 Garlic Clove, finely chopped
  • 1/3 Cup Zucchini, chopped in bite size pieces
  • 1/3 Cup Eggplant, chopped in bite size pieces
  • 1/3 Cup Red, Orange or Yellow Bell Pepper, chopped in bite size pieces
  • 1/2 Cup Tomatoes, chopped in bites size pieces (I like to use canned organic tomatoes)
  • 1 tsp Parsley, chopped fine

Instructions 

  • Heat the olive oil in a large saute pan over medium heat.
  • Add the onions and lightly saute for 2 minutes (make sure not to brown them).
  • Add the garlic and cook another minute.
  • Add the remaining vegetables and saute for one minute, uncovered.
  • Cover and cook for 6-8 minutes.
  • Add the parsley and continue to cook uncovered for one more minute. Make sure all of the vegetables are cooked through and fork tender.
  • Cool and serve.
  • *If you’re short on time, you could pulse all the vegetables into bite size pieces in a food processor instead of chopping them by hand

Nutrition

Calories: 25kcal | Carbohydrates: 2g | Fat: 2g | Fiber: 1g | Sugar: 1g
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