Homemade Nachos with Ratatouille & Feta

Homemade Nachos with Ratatouille & Feta

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From: EatingWell Magazine, July/August 2019

In this new spin on sheet-pan nachos, we top homemade pita chips with ratatouille and feta for a healthy snack or meal that kids and adults will enjoy. Baking your own pita chips is easy, plus it helps keep sodium levels in check to balance out the salty feta on top.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 small eggplant (about 1 pound), cut into ¾-inch pieces
  • 1 medium zucchini, cut into ½-inch pieces
  • 1 medium summer squash, cut into ½-inch pieces
  • 1 medium tomato, chopped
  • ½ cup no-salt-added tomato sauce
  • 4 tablespoons chopped fresh basil, divided
  • 3 (6 inch) whole-wheat pitas
  • 1¼ cups crumbled feta cheese

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, herbes de Provence, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Add eggplant, zucchini and squash; cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in tomato; cook until softened, about 3 minutes. Add tomato sauce and 2 tablespoons basil; bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes.
  3. Meanwhile, split pitas horizontally so you have 6 rounds. Brush both sides of the pitas with the remaining 1 tablespoon oil, then cut each round into 8 wedges and place on a rimmed baking sheet. Bake, turning once, until crisp, about 10 minutes.
  4. Spread the pita chips on a serving platter. Top with the ratatouille, feta and the remaining 2 tablespoons basil.
  • To make ahead: Store pita chips (Step 3) airtight at room temperature for up to 1 day. Refrigerate ratatouille (Step 2) for up to 2 days.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 293 calories; 15 g fat(6 g sat); 7 g fiber; 31 g carbohydrates; 13 g protein; 64 mcg folate; 33 mg cholesterol; 10 g sugars; 0 g added sugars; 817 IU vitamin A; 26 mg vitamin C; 258 mg calcium; 2 mg iron; 599 mg sodium; 564 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Calcium (26% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 vegetable, 1 fat, 1 high-fat protein, 1 starch

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