Low Fat Ratatouille Recipes

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RATATOUILLE



Ratatouille image

Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day

Provided by Good Food team

Categories     Lunch, Side dish, Supper, Vegetable

Time 50m

Number Of Ingredients 10

2 large aubergines
4 small courgettes
2 red or yellow peppers
4 large ripe tomatoes
5 tbsp olive oil
supermarket pack or small bunch basil
1 medium onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1 tbsp red wine vinegar
1 tsp sugar (any kind)

Steps:

  • Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
  • Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
  • Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
  • Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
  • Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
  • Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
  • Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
  • Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium

RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

LOW-FAT RATATOUILLE



Low-Fat Ratatouille image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

A 1-pound eggplant, sliced 1/2-inch thick
1 tablespoon extra-virgin olive oil, or more, to taste
1 large onion, chopped
1 sweet red pepper, seeded and diced
4 large cloves garlic, minced
2 medium-size zucchini, diced
3 medium-large ripe tomatoes, peeled, seeded, juiced and diced
2 large sprigs fresh thyme
1/4 cup slivered basil leaves
Salt and freshly ground black pepper
2 tablespoons red wine vinegar

Steps:

  • Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
  • Heat one tablespoon of oil in a heavy skillet. Add the onion, red pepper and garlic and saute over low heat until these vegetables are tender. Add the zucchini and tomatoes, increase the heat to medium-high and continue cooking the mixture, stirring it from time to time, until the zucchini has wilted. Stir in the diced eggplant.
  • Add the thyme, basil, salt and pepper and vinegar. Cook a few minutes longer until the ingredients are nicely combined. At this point additional olive oil can be added to taste.
  • Serve the ratatouille hot or at room temperature.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 607 milligrams, Sugar 7 grams

LOW FAT PORK WITH RATATOUILLE SAUCE



Low Fat Pork With Ratatouille Sauce image

This is great served with a jacket potato, really filling but low in calories. It's also nice with any other grilled meat or fish.

Provided by -Sylvie-

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 lean boneless pork chops
1 teaspoon dried herbs
salt, to taste
crushed black pepper, to taste
1 onion, chopped
1 clove garlic, chopped
1 green pepper, diced
1 yellow pepper, diced
1 courgette, diced
3 1/2 ounces mushrooms, halved
1 (14 ounce) can chopped tomatoes
2 tablespoons tomato puree
1 teaspoon dried herbs
1 teaspoon caster sugar
salt, to taste
crushed black pepper, to taste

Steps:

  • For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
  • Add the dried herbs and sugar and season with salt and pepper to taste.
  • Bring to the boil, cover and simmer for 20-25 minutes.
  • For the chops, preheat your grill to a medium temperature.
  • Trim all excess fat from the chops.
  • Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
  • Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
  • (Times might need adjusting slightly depending on the size of your chops).

Nutrition Facts : Calories 356.1, Fat 13.5, SaturatedFat 4.7, Cholesterol 124, Sodium 104.2, Carbohydrate 15.1, Fiber 3.5, Sugar 7.6, Protein 43.3

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

LOW-SODIUM RATATOUILLE



Low-sodium Ratatouille image

This is adapted from the low-sodium cookbook Lite Up Your Life by Waynell Harris & Sherry Whitehurst, but with a couple of alterations in seasonings (the changes don't add sodium). Harris & Whitehurst call this 12 servings, but I'd say it's more like 6 (it depends on how much other stuff you serve with it, I guess).

Provided by echo echo

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) eggplants, unpeeled,cubed
1/2 lb zucchini, unpeeled,cubed
1 medium onion, cut in wedges
1 lb fresh tomato, peeled and cut in wedges
1/2 teaspoon salt-free Italian herb seasoning, to taste
1/4 teaspoon instant minced garlic or 1/4 teaspoon garlic powder
1 tablespoon extra virgin olive oil
3/4 teaspoon sugar
2 teaspoons grated parmesan cheese

Steps:

  • Combine eggplant through garlic in an ovenproof casserole.
  • Drizzle oil over top& toss vegetables lightly to coat.
  • Sprinkle sugar and parmesan over top.
  • Bake, uncovered, at 375°F about 1¼ hours until vegetables are tender.

Nutrition Facts : Calories 79.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.5, Sodium 18.9, Carbohydrate 13.2, Fiber 5.4, Sugar 6.6, Protein 2.7

RATATOUILLE IN THE SLOW COOKER



Ratatouille in the Slow Cooker image

This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.

Provided by charlottedab

Categories     World Cuisine Recipes     European     French

Time 4h15m

Yield 6

Number Of Ingredients 12

6 medium zucchini, halved lengthwise and sliced
2 medium eggplants, cut into 2-inch pieces
4 yellow onions, chopped
4 medium tomatoes, chopped
3 red bell pepper, chopped
4 cloves garlic, minced
½ cup vegetable broth
¼ cup olive oil
2 teaspoons salt
2 teaspoons ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano

Steps:

  • Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
  • Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 39.6 g, Fat 10.3 g, Fiber 13.5 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 850.2 mg, Sugar 18.9 g

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