Turkey adds a twist to the classic French ratatouille, a blend of sautéed fresh eggplant, zucchini, peppers, onions and tomatoes.
Turkey Ratatouille
- Prep Time 15 min
- Total 31 min
- Servings 4
- Ingredients 8
Ingredients
- 3/4 pound turkey breast tenderloin, cut into 3/4-inch pieces
- 1/8 teaspoon pepper
- 1 tablespoon olive or vegetable oil
- 2 cups frozen stir-fry bell peppers and onions, (from 1-pound bag)
- 1 small eggplant, cubed (2 cups)
- 1 medium zucchini, cubed (1 cup)
- 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
- 1/4 cup shredded Parmesan cheese
Instructions
-
Step1Sprinkle turkey with pepper.
-
Step2Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown.
-
Step3Stir in stir-fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender.
-
Step4Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.
Nutrition
225
Calories
7 g
Total Fat
25 g
Protein
21 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 225
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Cholesterol
- 60 mg
- Sodium
- 440 mg
- Potassium
- 880 mg
- Total Carbohydrate
- 21 g
- Dietary Fiber
- 5 g
- Protein
- 25 g
% Daily Value*:
- Vitamin A
- 18%
- 18%
- Vitamin C
- 56%
- 56%
- Calcium
- 14%
- 14%
- Iron
- 12%
- 12%
Exchanges:
4 Vegetable; 2 1/2 Lean Meat;Tips from the Betty Crocker Kitchens
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