RATATOUILLE
Servings: 6
Prep time: 0:30:00
Bake/Cook time: 0:45:00
Calories: 154
Fat: 12 grams
Protein: 2 grams
Carbohydrates: 11 grams
Fiber: 4 grams
Net Carbs: 7 grams
1 small eggplant (about 1 1/4 pounds), cut into 1" pieces
1/3 cup olive oil
4 garlic cloves, pushed through a press
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 medium zucchini, cut into 1" pieces
1 yellow squash, cut into 1" pieces
1 small red pepper, cut into 1/2" pieces
1 small tomato, cut into 1/2" pieces
1 small onion, thinly sliced
1. Sprinkle eggplant with salt; place in a colander and let
bitter juices drain 20 minutes. Rinse eggplant and pat
dry. Heat oven to 425 F. In a 10 x 15 baking dish, mix
oil, garlic, salt, rosemary, thyme, and pepper. Add
vegetables, toss to coat evenly with oil mixture. Cover
dish with foil and bake 15 minutes. Uncover and cook
30 minutes more, mixing occasionally, until vegetables
are tender and browned.
Ratatouille is a French vegetable casserole which became well
known in the States in the 1970's. Great as a side dish, it also
makes a super omelet filling and a topping for low carb pasta.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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