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Ratatouille Toss

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Betty Crocker Kitchens
Updated Jul 20, 2022
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Sneak in time-saving prepared vinaigrette to flavor this Provençal favorite, an eggplant stew with delicious sweet onions.

Ratatouille Toss

  • Prep Time 20 min
  • Total 30 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 tablespoon olive oil
  • 3 small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)
  • 2 small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)
  • 1 small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)
  • 2 garlic cloves, minced
  • 1 medium tomato, cut into thin wedges
  • 1/4 cup purchased balsamic vinaigrette dressing
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1 oz. (1/4 cup) shredded fresh Parmesan cheese

Instructions

  • Step 
    1
    Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
  • Step 
    2
    In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.

Nutrition

110 Calories
8g Total Fat
3g Protein
6g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
110
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
380mg
16%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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