Ratatouille, a traditional french vegetable stew, is a great addition to your healthy summer menus. It is a wonderful combination of summer vegetables with herbs, and if you are counting points plus, comes in as a zero point side dish. Delicious with grilled chicken as an accompaniment.
This recipe comes from my cookbook, Williams-Sonoma Essentials of French Cooking. Ratatouille is much easier to make than it is to pronounce! It is a one pot stew that can be eaten warm or at room temperature...which is perfect for those warm summer days and evenings. The original recipe called for fresh tomatoes, but I substituted canned with juices just to make things easier. You can substitute dried thyme and rosemary if you like, but make sure to use fresh basil...
Give ratatouille a try...and you will be saying ooo la la! lol
adapted from Williams-Sonoma Essentials of French Cooking
* I am not going to list nutritional information for this dish, as it is essentially a zero point + food. The recipe makes approx. 10, 1 cup servings.
1 - 28 oz. can of diced tomatoes ( you could certainly use fresh tomatoes as well, about 8 of them, peeled and diced, discarding the seeds )
2 tsp. extra virgin olive oil OR misto filled with olive oil OR cooking spray
2 small, sweet onions, chopped
1 med sized eggplant, cut into one inch cubes
4 cloves garlic, minced
2 zucchini, cut into one inch cubes
1 large green pepper, cut into 1 inch pieces
1 large red pepper, cut into 1 inch pieces
3 sprigs of fresh thyme ( or 1 tsp. dried )
1 sprig of fresh rosemary ( or 1 tsp. dried and crushed )
1 bay leaf
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 cup minced fresh basil
1. In a large, heavy saucepan, over medium heat, warm the olive oil or cooking spray. Reduce heat to med-low and add the onions, and saute until translucent, about 2 minutes.
2. Add the eggplant and garlic, and stirring frequently, cook until the eggplant is softened. ( 3 - 4 minutes)
3. Add the zucchini and peppers, and stir frequently until softened, about 4 - 5 minutes.
4. Add the tomatoes and the juices from the can, the thyme, rosemary, bay leaf, salt and pepper and cook, stirring and turning about 2 - 3 minutes longer.
5. Reduce heat to low and cover. Cook stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes. Stir n the basil and remove from heat.
Serve hot or at room temperature, garnish with additional fresh basil just before serving.
I made this dish a few weeks ago, and there were plenty of leftovers to have for lunches during the week. I loved having a tasty zero point food in the refrigerator at my disposable. I think that always makes it much easier to stay on plan during the week.
I didn't have any, but I imagine, topping this dish with a bit of crumbled goat cheese would be wonderful!
I also want to give a thanks and a shout out to Marguerite @ Cajun Delights for handing me down some pretty awesome blog awards! Before the week is out, I will have a list of blogs to hand them down to as well. Thanks Marguerite! And if you get a chance to check out her blog, do so....LOTS of wonderful Cajun inspired recipes! It will make you wish you were living on the bayou!
This post is being shared with: