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Ratatouille
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
20
minutes
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:
25
kcal
|
Carbohydrates:
2
g
|
Fat:
2
g
|
Fiber:
1
g
|
Sugar:
1
g
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