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Garden Ratatouille

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By Betty Crocker Kitchens
Updated Oct 29, 2010
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Looking for a French-style side dish recipe? Then check out this vegetable mix that’s made easily in a skillet, in just 25 minutes!

Garden Ratatouille

  • Prep Time 25 min
  • Total 25 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 3 cups 1/2-inch cubes eggplant (1 lb)
  • 1 small zucchini, cut into 1/4-inch slices (1 cup)
  • 1 small onion, sliced
  • 1/2 medium green bell pepper, cut into strips
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium very ripe tomatoes, cut into eighths
  • Olive oil if desired

Instructions

  • Step 
    1
    In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
  • Step 
    2
    Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.

Nutrition

25 Calories
0g Total Fat
0g Protein
5g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
25
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
210mg
6%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
7%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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