Low Fat Ratatouille Recipe

Easy Ratatouille Recipe Healthy, BudgetFriendly

WebApr 18, 2019 · Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic. Heat oil in a …

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1. Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic.
2. Heat oil in a skillet over medium heat, add onion and sauté for about 4-5 minutes or until lightly browned.
3. Add garlic and eggplant and cook for 3-4 minutes, then add the red wine and all spices. Let simmer on low-medium heat for a further 5-6 minutes, stirring occasionally.
4. Add all remaining ingredients (except tomato paste and balsamic vinegar) and cook for about 10 minutes or until the veggies are soft (but not mushy). If you prefer more sauce, add more red wine or broth.

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Ratatouille Skinnytaste

WebMar 19, 2008 · Instructions. In a 4-quart dutch oven or saucepan, spray a pan with cooking spray. Cook the onion and the garlic on low heat until …

1. In a 4-quart dutch oven or saucepan, spray a pan with cooking spray.
2. Cook the onion and the garlic on low heat until soft, 5-6 minutes, do not let garlic burn.
3. Add eggplant, peppers and tomatoes, bring to simmer covered for 15 minutes.
4. Add zucchini, simmer for 10 more minutes or until the vegetables are soft.

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Low Calorie Ratatouille Lose Weight By Eating

WebJun 11, 2020 · Preheat oven to 370 degrees, spray a baking dish with olive oil. Spray a skillet and heat over medium heat. Add the onions and sauté …

1. In a Dutch oven or large sauce pan over medium heat, heat 3/4 of a teaspoon of the oil. Slice the onion and add it to the pan with a pinch of salt. Sauté for 10 minutes, until tender.
2. Cut the bell peppers into bite-size chunks. Add another 3/4 teaspoon of the oil to the pan, then the bell pepper. Toss to coat and sauté for 10 minutes or until tender.
3. Leaving the skin on, cut the eggplant into 1/2 inch cubes. Add another 3/4 teaspoon of that oil to the pan, then the eggplant. Toss and sauté for 10 minutes, or until tender.
4. Slice the zucchini into 1/2 inch thick rings. Add the remaining 3/4 teaspoon oil, then the zucchini. Toss and sauté for 10 minutes or until tender.

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