Low Sodium Ratatouille Recipes

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

Ingredients

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

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