Short Cut Ratatouille
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound grilled eggplant (available from a carryout shop)
- 6ounces grilled zucchini (from a carryout shop)
- 6ounces grilled red, yellow and green peppers (from a carryout shop)
- 2tablespoons extra virgin olive oil
- ½cup chopped onion
- 1clove garlic, minced
- 1medium ripe tomato, chopped
- 1tablespoon minced fresh herbs, like parsley, thyme and basil
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
106 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dice the grilled vegetables into ½-inch cubes, and set aside.
- Step 2
Heat the oil in a skillet, add the onion and garlic and saute over medium heat until the onion has softened. Add the tomatoes, cook a minute or so, then fold in the diced grilled vegetables. Cook, stirring mixture with a wooden spoon for a few minutes, fold in the herbs, and then season to taste with salt and pepper. Serve warm or at room temperature.
Private Notes
Comments
I live on a small island and so no takeout shops. No matter, I simply roasted the veggies in a 400 degree oven - cut the peppers in half, used red onions cut in fourths, Asian eggplants cut in half the long way- basted it all with olive oil and sprinkled with salt. After the veggies were soft, I cut them into bite size pieces, sauteed the onion and garlic, added the veggies plus a large can of whole Italian tomatoes, simmered on a very low flame an hour. Seasoned with Herbes de Provence.
I live on a small island and so no takeout shops. No matter, I simply roasted the veggies in a 400 degree oven - cut the peppers in half, used red onions cut in fourths, Asian eggplants cut in half the long way- basted it all with olive oil and sprinkled with salt. After the veggies were soft, I cut them into bite size pieces, sauteed the onion and garlic, added the veggies plus a large can of whole Italian tomatoes, simmered on a very low flame an hour. Seasoned with Herbes de Provence.