Balsamic Ratatouille Recipe
Servings: 4
Ingredients
- 1/4 c. Extra virgin olive oil
- 2 x Clove garlic, finely diced
- 1/4 c. Eggplant,*
- 1/4 c. Onion, peeled*
- 1/4 c. Zucchini (green),*
- 1/4 c. Zucchini (yellow) Or possibly yellow squash,*
- 1/4 c. Tomato (red),*
- 1/4 c. Tomato (yellow),*
- 1 sprg fresh thyme minced in 1/4 inch pcs
- 2 Tbsp. Balsamic vinegar
- 1/4 tsp Kosher salt, or possibly to taste
- 1/8 tsp Black pepper, or possibly to taste
Directions
- * Finely diced
- Serve with Grilled Balsamic Veal Chops and Mashed Potatoes w/Mascarpone Cheese & Roasted Garlic
- 1. Pour extra virgin olive oil into a heated saute/fry pan. Add in garlic and cook over medium heat, stirring, for 30 seconds. Add in all diced vegetables; cook, stirring, till tender but crisp, about 2 to 3 min.
- 2. Add in thyme and balsamic vinegar. Stir just till blended. Remove from heat. Season with salt and pepper.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 120 | 86% |
| Total Fat 13.6g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 119mg | 3% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.17g | 1% |
| Protein 0.62g | 1% |
