Ratatouille Recipe

This hot summer has got me craving the lighter fare of fresh summer veggies. This is course is wonderful for my Weight Watchers plan! But, having veggies all the time can get pretty boring, so I’m always on the lookout for healthy vegetable recipes with flair. When I came across this light Ratatouille recipe, I was really eager to give it a try. It sounded SO delish and with just 1 Point per serving, this recipe was on it’s way to be a staple in my collection of Weight Watchers Recipes! It certainly turned out just as tasty as I had anticipated. So if you are a Weight Watcher looking for some low Points recipes, this Ratatouille recipe will definitely fit the bill.

Ratatouille Recipe

Ingredients:
– 1 medium eggplant, cut in 1” cubes
– 1 medium onion, chopped
– 1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes)
– 1 small zucchini, chopped in 1/2-inch pieces
– 5 garlic cloves, sliced thinly
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1 tsp paprika
– 1/2 cup black olives (Kalamata if available), pits removed and halved
– 8 ounces fresh mushrooms, quartered
– 1/2 red or green pepper, chopped
– Parmesan cheese (fresh if available)

NOTE: For more flavor, I actually roasted my eggplant and red pepper before adding into the recipe

Directions:
Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with paprika, and salt & pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.

Entire Recipe makes 8 servings
Serving size = 3/4 cup
Each serving = 1 Point

1 Comment

  1. I make a similar recpe on top the stove. When it is finished I add a couple of cups of cooked high fiber pasta in and top with a sprinkle of parmesan cheese. I have never used the vinegar or olives but will try both. Thanks

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