Ratatouille Nicoise
Yield
8 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
zucchini
|
|
| 1 ¼ | pounds |
eggplant
|
|
| 1 ¼ | pounds |
tomatoes
|
|
| 3 | each |
green bell peppers
|
|
| 3 | each |
onions
|
|
| 2 | cloves |
garlic
finely chopped |
|
| ¾ | cup |
olive oil
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
zucchini
|
|
| 567 | g |
eggplant
|
|
| 567 | g |
tomatoes
|
|
| 3 | each |
green bell peppers
|
|
| 3 | each |
onions
|
|
| 2 | cloves |
garlic
finely chopped |
|
| 177 | ml |
olive oil
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Peel zucchini and eggplant; cut in bite-sized pieces.
Cut tomatoes and onion in bite-sized pieces.
Remove seeds and membrane from green pepper and cut into bite-sized pieces.
The vegetables are browned separately, sautéed in oil over medium to high heat.
Start with the onions and peppers.
Once each is browned, combine them together into one pan and continue to cook slowly, covered.
Add bay leaf, salt and pepper at this time.
Cook eggplant next, followed by the zucchini, then the tomatoes with the garlic.
In large pan, combine all ingredients and cook for 10 minutes.
Serve warm.
NOTE: Vegetables are cooked separately to keep them from getting water-logged. Ratatouille should not be mushy.
