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Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups ratatouille and 1 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 to 5 minutes or until onion is golden.

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  • Add eggplant, squash, bell pepper, and mushrooms; sauté 5 minutes. Add tomatoes and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

  • Stir in basil and cook, uncovered, 10 minutes or until some of the liquid has evaporated. Serve over couscous.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

334 calories; fat 4g; saturated fat 0.4g; protein 13g; carbohydrates 64.3g; iron 3.1mg; sodium 817mg; calories from fat 10%; fiber 10.5g; calcium 81mg.
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