One-Pan Ratatouille

NOTES: This easy vegetable stew makes a great main dish when served over pasta, grilled artisan-style bread, or polenta. You can also serve it as a side dish with grilled burgers or chicken.

Yield: MAKES: 4 servings

Ingredients

• 3  tablespoons  olive oil
• 1  onion (8 oz.), peeled and diced (1/2 in.)
• 2  cloves garlic, peeled and minced
• 2  cans (14 1/2 oz. each) diced tomatoes
• 8  ounces  Asian eggplant, rinsed and diced (3/4 in.)
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper
• 1  pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
• 8  ounces  zucchini, rinsed, ends trimmed, and diced (1/2 in.)
• 8  ounces  yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
• 3/4  cup  chopped fresh basil leaves

Preparation

1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.

2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.

3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.

4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.

Nutritional Information

Calories:

215 (46% from fat)

Protein:

5.6g

Fat:

11g (sat 1.5)

Carbohydrate:

28g

Fiber:

6.4g

Sodium:

634mg

Cholesterol:

0.0mg