Late Summer Ratatouille
Average Rating
4.0 Average FatSecret member ranking
A vegetable "stew" that's great hot or cold and good for low-carb diets.
Servings Prep Time Cook Time
6 20 mins 20 mins
Ingredients
Directions
1. Heat olive oil in non-stick skillet on medium high heat (do not let oil smoke or get too hot).
2. Sauté the chopped onions, green pepper, zucchini, and eggplant, stirring occasionally for approximately 10 minutes.
3. 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.
4. Cover and turn heat to low and steam (stirring occasionally) for additional 10 minutes or until vegetables are to desired tenderness.
5. 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!
Nutrition summary
There are 80 calories in 1 serving of Late Summer Ratatouille.
Calorie split: 50% fat, 42% carbs, 9% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
80
 
% Daily Values*
Total Fat
4.78g
6%
Saturated Fat
0.69g
3%
Trans Fat
-
Polyunsaturated Fat
0.617g
Monounsaturated Fat
3.326g
Cholesterol
0mg
0%
Sodium
202mg
9%
Total Carbohydrate
9.04g
3%
Dietary Fiber
2.6g
9%
Sugars
4.12g
Protein
1.91g
Vitamin D
-
Calcium
27mg
2%
Iron
0.71mg
4%
Potassium
387mg
8%
Vitamin A
26mcg
3%
Vitamin C
33.7mg
37%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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