Ratatouille
5.9g
Net Carbs
2.2g
Protein
12.3g
Fat
4.6g
Fiber
150
Calories
Ingredients:
- 1/3 cup Extra Virgin Olive Oil
- 1 medium Zucchini
- 1/2 teaspoon Rosemary (Dried)
- 2 teaspoons Garlic
- 1/2 tablespoon leaf Thyme (Dried)
- 1/4 teaspoon Black Pepper
- 1 small Onion
- 1 small Sweet Red Pepper
- 1 medium Yellow Summer Squash
- 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 1 teaspoon Salt
- 1 small whole (2-2/5" diameter) Red Tomato
Directions:
- Sprinkle eggplant with salt; place in a colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry.
- Heat oven to 425°F. In a 10x15 baking dish, mix oil, minced garlic, salt, rosemary, thyme, and pepper. Evenly dice all the vegetables including eggplant and then toss together in the baking dish with the oil mixture.
- Cover dish with foil and bake 15 minutes. Uncover and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.
