Quick-Cooking Ratatouille

Recipe Ingredients

1/3 cup	78ml	Olive oil
1		Yellow bell pepper - cored, seeded,
		And coarsely chopped
5		Scallions - cut 1/2" pieces
1		Eggplant - peeled, and (small)
		Cut into 3/4" chunks
1		Zucchini - thinly sliced (medium)
2 cups	125g / 4.4oz	Cherry tomatoes - (abt 16) - quartered
1 cup	146g / 5.1oz	Garlic clove - chopped (large)
1 teaspoon	5ml	Chopped fresh thyme leaves
1 tablespoon	15ml	Balsamic vinegar - more to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large, heavy-based skillet, heat about 2 tablespoons of the olive oil over high heat. Add the bell pepper and scallions and saute until lightly browned, about 4 minutes.

Add the remaining oil and the eggplant. Reduce the heat to medium-high and saute the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes.

Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

This recipe yields 4 servings; 6 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.