Preparation Time: 20 mins
Cooking Time: 20 mins
Rating:
FatSecret Members Average Rating
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by member: carol_54
Late Summer Ratatouille
A vegetable "stew" that's great hot or cold and good for low-carb diets.
Ingredients
Directions
- Heat olive oil in non-stick skillet on medium high heat (do not let oil smoke or get too hot).
- Sauté the chopped onions, green pepper, zucchini, and eggplant, stirring occasionally for approximately 10 minutes.
- Add chopped tomatoes, mushrooms, garlic, thyme, salt and pepper; stir. Optionally add tablespoon or so of water if needed. A squeeze of lemon juice enhances the flavor.
- Cover and turn heat to low and steam (stirring occasionally) for additional 10 minutes or until vegetables are to desired tenderness.
- Note: can substitute 1/2 can (14.5 oz) of unsalted diced tomatoes for fresh tomatoes without noticeably altering the nutritional values. Serving size is approximately one half cup. This tastes even better the next day!
161 members have added this recipe to their cookbook.
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Reviews
Love it. My kind of ingredients. Thanks.
04 Jun 16 by member: Spartaca
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This was really good! I'm not a big fan of the vegetables in it, but combined, it was quite tasty! :)
30 Aug 11 by member: pagerk
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Nutritional Summary:
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There are 80 calories in 1 serving of Late Summer Ratatouille.
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Calorie Breakdown: 50% fat, 42% carbs, 9% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
333 kj
4%
80 kcal
Fat
4.78g
7%
Saturated Fat
0.69g
3%
Monounsaturated Fat
3.326g
Polyunsaturated Fat
0.617g
Carbohydrates
9.04g
3%
Sugar
4.12g
5%
Fibre
2.6g
Protein
1.91g
4%
Salt
0.50g
8%
Cholesterol
0mg
Potassium
387mg
19%
Calorie Breakdown:
Carbohydrate (41%)
Fat (50%)
Protein (9%)
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*Based on an RDI of 2000 calories
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