Low Sodium Ratatouille Recipes
LOW-SODIUM RATATOUILLE
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
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
LOW-FAT RATATOUILLE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 1h
Yield 6 servings
Number Of Ingredients 11
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
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