Ratatouille II Recipe - Cooking Index
Ratatouille II Recipe - Cooking Index
| 1 tablespoon | 15ml | Eggplant - (abt 1 1/4 lbs) - cut 1" pieces (small) |
| 1/3 cup | 78ml | Olive oil |
| 4 | Garlic cloves - pressed | |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Dried rosemary |
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Zucchini - cut 1" pieces (medium) |
| 1 | Yellow squash - cut 1" pieces | |
| 1 | Red pepper - cut 1/2" pieces (small) | |
| 1 | Tomato - cut 1/2" pieces (small) | |
| 1 | Onion - thinly sliced (small) |
Sprinkle eggplant with salt; place in a colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry.
Heat oven to 425 degrees. In a 10- by 15-inch baking dish, mix oil, garlic, salt, rosemary, thyme, and pepper. Add vegetables, toss to coat evenly with oil mixture.
Cover dish with foil and bake 15 minutes. Uncover and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.
This recipe yields 6 servings.
Carbohydrates: 11 grams
Net Carbs: 7.5 grams
Fiber: 4 grams
Protein: 2 grams
Fat: 12.5 grams
Calories: 154
Description:
"Ratatouille is a French vegetable casserole which became well known in the States in the 1970's. Great as a side dish, it also makes a super omelet filling and a topping for low carb pasta."
Source:
Atkins Cookbook at http://atkinscenter.com
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