Recession Ratatouille

CORE Family Studies

Recession Ratatouille

Rising food prices have forced consumers to become creative when it comes to making meals. But increased food costs don't mean you have to compromise on healthy meals. Here is a delicious and inexpensive way to enjoy a summer harvest.


Serves 8

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 Roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot; cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.


Nutritional Information  
Amount per Serving
Calories: 191
Protein 3.2g
Total Fat 14.1g
Cholesterol 0mg
Sodium 13mg
Total Carbs 15.9g
Dietary Fiber 5.9g

Newsletter, Summer 2009