Classic Ratatouille

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0% would make this recipe again

A popular dish from Provence that combines summer vegetables simmered with olive oil.

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Preparation : 10 min Cooking : 40 min
150 calories/serving

Ingredients

2 cloves garlic, pressed
1 onions, finely chopped 200 g
1 1/2 cup green/snap beans 150 g
1 carrots, cut into 1,5 cm dices 100 g
2 zucchini, cut into 1,5 cm dices 260 g
1 aubergines / eggplants, small size, cut into 1,5 cm dices 180 g
1 yellow or red sweet peppers, cut into 1,5 cm squares 200 g
1 1/2 cup canned tomatoes, low sodium 380 g
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
  2. Prepare the vegetables. Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside.
  3. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then add the tomatoes. Season with salt and pepper.
  4. Cook over low heat, covered, 20-25 min until all vegetables are soft but still a bit al dente. Add the cooked green beans and cook an additional 2-3 min. Adjust the seasoning, then serve.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

150

Fat

9 g

13 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

19 g

6 %

Fibre

5 g

20 %

Sugars

8 g

Net Carbs

14 g

Protein

3 g

Vitamin A

70 %

Vitamin C

119 %

Calcium

7 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Magnesium
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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