Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan. We brighten up the flavor at the end with a splash of red-wine vinegar.
Source: EatingWell.com, May 2018
Serving Size:1 cup
200 calories; protein 3.2g; carbohydrates 15.9g; dietary fiber 5.8g; sugars 9.3g; fat 14.7g; saturated fat 2.1g; vitamin a iu 1881.4IU; vitamin c 65.2mg; folate 71.2mcg; calcium 45mg; iron 1.3mg; magnesium 43.9mg; potassium 730.9mg; sodium 304.9mg; thiamin 0.1mg.
3 fat, 3 vegetable