Fat Free Ratatouille
Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
roasted, skins and seeds removed |
|
| 1 | each |
red chili peppers
roasted, skins and seeds removed |
*
|
| 4 | each |
tomatoes
blanched, skins and seeds removed. |
|
| 1 | medium |
eggplant
cut into large dice |
*
|
| 3 | small |
zucchini
cut into half inch slices |
|
| 1 | large |
onions
roughly chopped |
|
| 5 | cloves |
garlic
chopped |
|
|
salt and black pepper
to taste |
*
|
||
|
mixed herbs
chopped, to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
roasted, skins and seeds removed |
|
| 1 | each |
red chili peppers
roasted, skins and seeds removed |
*
|
| 4 | each |
tomatoes
blanched, skins and seeds removed. |
|
| 1 | medium |
eggplant
cut into large dice |
*
|
| 3 | small |
zucchini
cut into half inch slices |
|
| 1 | large |
onions
roughly chopped |
|
| 5 | cloves |
garlic
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
mixed herbs
chopped, to taste |
* |
Directions
Slice the peppers into half-inch strips and roughly chop the tomatoes. In a large Dutch oven sauté the onions, peppers, zucchini, and eggplant separately, in olive oil until each vegetable browns.
If you do them all at once the pan will be overcrowded and they will not sauté, they will steam and not brown.
After all the vegetables are browed, combine them in the Dutch oven, add the tomatoes and garlic, a squirt or two of olive oil, salt and pepper.
Cover and cook over low to medium heat for 30 minutes or until very tender.
Add the herbs at the end and check for additional salt and pepper.
You can use any combination of herbes de Provence but basil, thyme, oregano, and marjoram are common selections.
