Ratatouille

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
170
protein 
5 g
sodium 
429 mg
carbohydrates 
31 g
fat 
5 g
fiber  
3 g
cholesterol 
0 mg
Servings 
8 (¾ cup ea.)
Ingredients 

¼ cup minced shallots
3 Tbsp minced garlic
1 cup diced red onion
2 Tbsp extra virgin olive oil
½ cup tomato paste or tomato juice
3¼ cups diced zucchini
2 cups diced yellow squash
1½ cups diced red bell pepper
1½ cups diced yellow bell pepper
2⅔ cups peeled, diced eggplant
1 med tomato, peeled and diced
1 tsp sea salt
1 tsp white pepper
⅓ cup chopped fresh basil
2 Tbsp chopped fresh oregano

For a thinner ratatouille sauce, use tomato juice instead of tomato paste. Sodium content will also be about 100 mg less.
Instructions 
  1. In medium saucepan, sauté shallots, garlic and red onion in olive oil. Add tomato juice and cook over medium heat about 5 minutes.
  2. Combine all other ingredients and continue to cook over medium high heat for 10 minutes, or until vegetables are tender.
For a thinner ratatouille sauce, use tomato juice instead of tomato paste. Sodium content will also be about 100 mg less.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.