Ratatouille

Name: Ratatouille
Yield: Makes 4½ cups (1.125 l), 4 servings
Ingredients: ⅓ cup (85 ml) water; 1⅔ cups (415 ml) red, orange, or yellow bell pepper strips; 2 cups (500 ml) sliced mushrooms; 3 cups (750 ml) sliced zucchini; 1⅔ cups (415 ml) thinly sliced onions (cut into crescents); 3 cups (750 ml) peeled and cubed eggplant; 4 Roma tomatoes, sliced; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) dried rosemary; 1 teaspoon (5 ml) dried thyme; ½ teaspoon (2 ml) salt; ½ teaspoon (2 ml) ground black pepper; 1 teaspoon (5 ml) dried basil; ⅓ cup (75 ml) minced garlic

Preparation info

Makes 4½ cups ,
4
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

What a fun dish to make! Layer these summer vegetables in a big skillet before you turn on the heat. Your reward will be a flavorful medley that’s ready to serve right out of the pan.

Ingredients

⅓ cup (85 ml) water
1⅔ cups (415 ml</

Side dish
Gluten-free
Summer
Vegan

Method

Put the water in a large skillet. Layer each of the vegetables in the pan in the order listed, sprinkling some of the herbs, salt, and pepper over each layer. Cover and cook over medium heat for 15 minutes. Stir and cook uncovered for 10 minutes longer. Serve hot or room temperature.

Main-Dish Ratatouille

Add 1½ cups (375 ml) cooked or canned chickp