Harvest Ratatouille Recipe

4.5 2 3
Harvest Ratatouille Recipe
Harvest Ratatouille Recipe photo by Taste of Home
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Harvest Ratatouille Recipe

Read Reviews
4.5 2 3
Publisher Photo
“This colorful blend, combining the best of harvest veggies, is a favorite in my house,” shares Edie DeSpain of Logan, Utah. “I serve it with plenty of crusty bread and hot linguine or fettuccine noodles.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.

Ingredients

  • 1 cup cubed eggplant
  • 1/4 teaspoon salt
  • 1/2 cup chopped onion
  • 1/2 medium green pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 3/4 cup diced zucchini
  • 3/4 cup diced yellow summer squash
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta, optional

Directions

Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
In a large nonstick skillet or wok, stir-fry the onion, green pepper and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and yellow squash. Cook and stir for 5-7 minutes or until vegetables are crisp-tender.
Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle with tomato and Parmesan cheese. Serve over pasta if desired. Yield: 2 servings.
Originally published as Harvest Ratatouille in Cooking for 2 Fall 2005, p18

Nutritional Facts

1 cup: 155 calories, 9g fat (2g saturated fat), 4mg cholesterol, 402mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 3 vegetable, 2 fat.

  • 1 cup cubed eggplant
  • 1/4 teaspoon salt
  • 1/2 cup chopped onion
  • 1/2 medium green pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 3/4 cup diced zucchini
  • 3/4 cup diced yellow summer squash
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta, optional
  1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
  2. In a large nonstick skillet or wok, stir-fry the onion, green pepper and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and yellow squash. Cook and stir for 5-7 minutes or until vegetables are crisp-tender.
  3. Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle with tomato and Parmesan cheese. Serve over pasta if desired. Yield: 2 servings.
Originally published as Harvest Ratatouille in Cooking for 2 Fall 2005, p18

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daisey5 User ID: 146806 63087
Reviewed Sep. 4, 2012

"I loved this."

MY REVIEW
craftynut62 User ID: 2026068 142492
Reviewed Dec. 9, 2009

"I loved this.I used minced garlie in it too.A dd meat and you have a good meal ."

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