Ratatouille with quinoa
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By Maka Vickers
Ratatouille with quinoa
Vegetarian | Dairy Free | Low Sodium | Diabetic Friendly | Low Carb | Low Cholesterol
Updated at: Tue, 18 Mar 2025 14:13:27 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
4
Low
Nutrition per serving
Calories282.8 kcal (14%)
Total Fat24.5 g (35%)
Carbs16.3 g (6%)
Sugars9.8 g (11%)
Protein3.3 g (7%)
Sodium401.8 mg (20%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1onion
small, sliced thin
2garlic cloves
minced
5 tablespoonsolive oil
1eggplant
small, cut into 1/2 - inch pieces
1zucchini
small, scrubbed, quartered lengthwise, and cut into thin slices
1red bell pepper
chopped
0.75 poundtomatoes
small ripe, chopped coarse
¼ teaspoondried oregano
crumbled
¼ teaspoondried thyme
crumbled
½ teaspoonsalt
½ cupfresh basil leaves
shredded
Instructions
Step 1
Bake for 15 minutes, uncovered, at 400°F, then reduce the oven temperature to 350°F and bake until the vegetables are tender
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