By Princess Frost
Ratatouille-Inspired Summer Veggie Dish – Oh She Glows
Updated at: Thu, 17 Aug 2023 11:26:56 GMT
Nutrition balance score
Great
Glycemic Index
19
Low
Glycemic Load
3
Low
Nutrition per serving
Calories91.9 kcal (5%)
Total Fat3.4 g (5%)
Carbs14.6 g (6%)
Sugars9.3 g (10%)
Protein2.9 g (6%)
Sodium325.7 mg (16%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbspextra virgin olive oil
2 clovesgarlic
large, peeled & minced
2 cupssweet onion
chopped
1zucchini
large, chopped into 1” chunks
1yellow zucchini
large, chopped into 1” chunks
1eggplant
italian, peeled & chopped into 1” chunks
1red pepper
chopped
¾ cupmarinara sauce
or use chopped tomato
1 Tbspfresh thyme leaves
to taste
¼ cupfresh basil
packed, finely chopped
herbed sea salt
to taste
salt
to taste
pepper
to taste
Instructions
Step 1
In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary.
Step 2
2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.
Step 3
3. Stir in about 3/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes.
Step 4
4. Serve with a crunchy baguette, rice, potatoes, couscous, quinoa, or simply as a side.
View on ohsheglows.com
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