A couple of years ago, my sister convinced me to watch Ratatouille. It’s an adorable animated film about a little rat who is a fabulous chef. I loved it. Ever since then, I’ve wanted to make Ratatouille. Ratatouille is traditional French, a vegetable side dish stewed with herbs and spices. I thought I would try a baked version though. The baked version I tried is much less labor intensive than the traditional one, since you don’t have to watch it and stir it. Just season it, pop it in the oven and fix the rest of the meal. I love side dishes (and main dishes) like that. It gives me time to set the table and get caught up on the dishes. Not to mention that when you layer the vegetables into the pan like this, they turn out so beautifully, you can just serve it in the pan. If you’d like, add some red and green bell peppers to the vegetables. I really enjoyed this. I think next time I’ll try the traditional method of cooking it on the stove. But for now, a delicious, simple and elegant side dish that is a low in points.
Baked Ratatouille
Ingredients
- 1/2 lb eggplant sliced
- 1/2 lb zucchini sliced
- 1/2 lb roma or beefsteak tomatoes sliced
- 2 Tbsp olive oil
- 2 cloves garlic minced
- salt & pepper to taste
- Pinch crushed red pepper
- 1/4 cup red wine vinegar
- 2 Tbsp fresh marjoram leaves chopped
- 1/2 Tbsp fresh thyme leaes chopped
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a Dutch oven or other oven safe dish.
- Arrange the vegetables in the pan.
- In a small bowl, combine the remaining ingredients.
- Pour the seasonings over the vegetables.
- Bake for 45 minutes, or until the vegetables are tender.
- Season again to taste with salt and pepper. Serve hot.
Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 3 Smart Points/2 Points
PER SERVING: 68 calories; 5g fat; 1g saturated fat;6g carbohydrates; 3g sugar; 2g protein; 2g fiber