Ratatouille

Serves: 5– 1 Personal Points per serving.

WHAT INGREDIENTS YOU NEED TO MAKE THIS RATATOUILLE :

1 large onion (chopped)
2 red bell peppers (chopped)
4 small zucchini (cut into 1/4 inch slices)
1 large eggplant (peeled and cubed)
4 large tomatoes (chopped)
1 Tbsp minced garlic
2 Tbsp fresh parsley (chopped)
1 bay leaf
1 sprig rosemary
Salt to taste
Fresh pepper (to taste)
⅓ C whole wheat bread crumbs
Nonstick olive oil cooking spray

HOW TO MAKE THIS RATATOUILLE :

Step 1. Prep a 4 quart  dutch oven with nonstick olive oil cooking spray.

Step 2. Add the onion and garlic to the dutch oven.

Step 3. Cook on low heat for 5-6 minutes or until the onion is soft.

Step 4. (Do not burn the minced garlic.)

Step 5. Add the eggplant, peppers, and tomatoes.

Step 6. Stir.

Step 7. Cover the dutch oven and continue to cook at a simmer for 15 minutes.

Step 8. Add the zucchini simmering for 10 minutes.

Step 9. Add the herbs.

Step 10. Salt and pepper to taste.

Step 11. Stir well.

Step 12. Toss in the bread crumbs, cook for an additional 5 minutes.

Step 13. Stir.

Step 14. Remove the bay leaf.

ENJOY 

Ratatouille

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

If you are looking for a side to bring to a dinner party or upcoming cookout, this is the one. It’s mouth-watering, versatile, and oh-so-delicious. Ratatouille are just some of your favorite ingredients in this dish. Ratatouille is perfect for any occasion and can be eaten a few different ways. You can have Ratatouille with chips as a dip, or even throw it in a burrito for lunch or dinner. You can even make it before and have it all week for lunch! For anyone who swears they could live off chips and salsa, this recipe is definitely for you.

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Ingredients

• 1 large onion (chopped)
• 2 red bell peppers (chopped)
• 4 small zucchini (cut into 1/4 inch slices)
• 1 large eggplant (peeled and cubed)
• 4 large tomatoes (chopped)
• 1 Tbsp minced garlic
• 2 Tbsp fresh parsley (chopped)
• 1 bay leaf
• 1 sprig rosemary
• Salt to taste
• Fresh pepper (to taste)
• ⅓ C whole wheat bread crumbs
• Nonstick olive oil cooking spray

Instructions

1. Prep a 4 quart  dutch oven with nonstick olive oil cooking spray.
2. Add the onion and garlic to the dutch oven.
3. Cook on low heat for 5-6 minutes or until the onion is soft.
4. (Do not burn the minced garlic.)
5. Add the eggplant, peppers, and tomatoes.
6. Stir.
7. Cover the dutch oven and continue to cook at a simmer for 15 minutes.
8. Add the zucchini simmering for 10 minutes.
9. Add the herbs.
10. Salt and pepper to taste.
11. Stir well.
12. Toss in the bread crumbs, cook for an additional 5 minutes.
13. Stir.
14. Remove the bay leaf.

Notes

Serves: 5– 1 Personal Points per serving.

Serving: 1 ¼ cup

WW Points:
Blue Smart Points:1
Green Smart Points: 1
Purple Smart Points:1
Points+: 3