Easy Weight Watchers Friendly Ratatouille Recipe

      

I’ve got ratatouille on the brain.

Not Ratatouille, the movie (though it was delightful); Ratatouille the southern French vegetable dish that originated in Provence.

I crave it each summer when all the vegetables required to make it – eggplant, tomatoes, onion, bell peppers, and zucchini – are plentiful and full of flavor.

It’s one of the most delicious ways I know to bump up my intake of 0 PointsPlus value fresh vegetables. (Ratatouille is naturally low in calories since its mostly vegetables.)

Just this morning I was thinking about it, putting together the ingredient list in my head, as I was making my way over to More Time at the Table and discovered Alyce’s post for version of ratatouille. How serendipitous is that?

Easy Ratatouille

Easy Weight Watchers Friendly Ratatouille Recipe

You can use ratatouille so many ways. It’s a sensational side dish for chicken or fish, a tasty topping for toasted bread, pasta or polenta, and a fabulous filling for omelets and crepes. Or try it as a base for poaching eggs.

There are lots of different ratatouille recipes, some are roasted, some are baked and others are simmered on the stovetop, so feel free to make it whatever way suits you best.

This is an easy version from one of my favorite cookbooks of the moment – 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness-  that only uses 2 teaspoons of olive oil so it’s low fat and extra Weight Watchers friendly.

Enjoy!

Easy Weight Watchers Friendly Ratatouille Recipe
 
Prep time
Cook time
Total time
 
Easy summer ratatouille recipe you can use in so many ways, as a side dish for chicken or fish, as an appetizer on toasted bread, filling for an omelette or crepe or topping for pasta
Serves: 4
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 large red bell pepper, coarsely chopped
  • 1-1/2 cups chopped onions
  • 2 teaspoons herbes de Provence or Italian seasoning
  • 2 small zucchini, cut into 1-inch chunks
  • 1 eggplant, trimmed and cut into 1-inch chunks
  • 1 can (about 14.5 ounces) diced tomatoes with their juice
  • 1 cup water
  • Salt and freshly ground black pepper
  • 2 teaspoons red wine vinegar or balsamic vinegar
  • ¼ cup roughly chopped fresh basil, if desired
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.
  4. Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.
  5. Remove from the heat and stir in the vinegar. Taste and adjust seasonings.
  6. Serve sprinkled with basil, if desired
Martha’s Notes
Nutritional Estimates per Serving (1/4th recipe; about 1 cup): 110 calories, 3 g fat, 20 g carbs, 3 g fiber, 4 g protein and 3 PointsPlus value (PPV) Variations: Chopped kalamata olives, capers, and fresh parsley are great additions, just remember to adjust the PointsPlus accordingly!

 

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*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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