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6 servings
Prep Time:
20 mins
Cook Time:
20 mins
Meal Type:
Side Dishes
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Late Summer Ratatouille

A vegetable "stew" that's great hot or cold and good for low-carb diets.



  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!
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This was really good! I'm not a big fan of the vegetables in it, but combined, it was quite tasty! :)
30 Aug 11 by member: pagerk
Love it. My kind of ingredients. Thanks.
04 Jun 16 by member: Spartaca


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Nutrition summary:

There are 80 calories in 1 serving of Late Summer Ratatouille.
Calorie break-down: 50% fat, 42% carbs, 9% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 43
Calories 80
% Daily Values*
Total Fat 4.78g 7%
  Saturated Fat 0.69g 3%
  Polyunsaturated Fat 0.617g  
  Monounsaturated Fat 3.326g  
Cholesterol 0mg 0%
Sodium 202mg 8%
Potassium 387mg  
Total Carbohydrate 9.04g 3%
  Dietary Fiber 2.6g 10%
  Sugars 4.12g  
Protein 1.91g  
Vitamin A 22% Vitamin C 337%
Calcium 17% Iron 26%
of RDI*
(80 calories)
4% of RDI
Calorie Breakdown:
Carbohydrate (41%)
Fat (50%)
Protein (9%)
* Based on a RDI of 2000 calories