Back-Burner Ratatouille Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Back-Burner Ratatouille Recipe). So good and so easy, this comforting Provencal dish is great warm as a side dish, or cold with cottage cheese for lunch. The leftovers just keep getting better. See footnote for oven and slow-cooker directions.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Back-Burner Ratatouille Recipe

Ingredients

1 (28 ounce) can diced tomatoes

undrained

2 zucchini

scrubbed and cut into 1/2-inch cubes

2 yellow squash

scrubbed and cut into 1/2-inch cubes

1 eggplant

scrubbed and cut into 1/2-inch cubes

1 onion

finely diced

1 teaspoon salt

or to taste

½ teaspoon Italian seasoning

or to taste

1 pinch garlic powder

or to taste

1 pinch ground black pepper

or to taste

1 teaspoon tomato paste

2 tablespoons extra-virgin olive oil

Margarita Jell-O Shots

Soup, Stew and Chili

Directions

Step 1

Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini yellow squash eggplant and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down 10 to 15 minutes; stir in Italian seasoning garlic powder and black pepper to taste.

Step 2

Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender about 1 hour stirring often. (Or if preferred cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving.

Nutritional Information

Back-Burner Ratatouille Recipe

Servings Per Recipe:8

Calories: 77.6

% Daily Value *

Protein: 2g 4%

Carbohydrates: 9.2g 3%

Dietary Fiber: 2.7g 11%

Sugars: 4.3g

Fat: 3.6g 6%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 960.9IU 19%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.2mg 10%

Vitamin C: 18.8mg 31%

Folate: 25.6mcg 6%

Calcium: 56.2mg 6%

Iron: 2.7mg 15%

Magnesium: 19mg 7%

Potassium: 356mg 10%

Sodium: 455.5mg 18%

Thiamin: 0.1mg 6%

Calories From Fat: 32.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.