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Yields:
6 servings
Prep Time:
20 mins
Cook Time:
20 mins
Meal Type:
Side Dishes
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Late Summer Ratatouille

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

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!
158 members have added this recipe to their cookbook.
 

Average Member Rating

for Lower cholesterol! :

not yet rated.



Reviews 
Love it. My kind of ingredients. Thanks.
04 Jun 16 by member: Spartaca
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
Filter comments for:  all diets  |  Lower cholesterol!

     
 

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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
80
 
% Daily Values*
Total Fat
4.78g
7%
Saturated Fat
0.69g
3%
Trans Fat
-
Polyunsaturated Fat
0.617g
Monounsaturated Fat
3.326g
Cholesterol
0mg
0%
Sodium
202mg
8%
Total Carbohydrate
9.04g
3%
Dietary Fiber
2.6g
10%
Sugars
4.12g
Protein
1.91g
Vitamin D
-
Calcium
170mg
17%
Iron
4.68mg
26%
Potassium
387mg
11%
Vitamin A
1100IU
22%
Vitamin C
202.2mg
337%
* 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.
4%
of RDI*
(80 calories)
4% of RDI
Calorie Breakdown:
 
Carbohydrate (41%)
 
Fat (50%)
 
Protein (9%)
* Based on a RDI of 2000 calories


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