Summer Harvest Ratatouille recipes

Summer Harvest Ratatouille recipes

Summer Harvest Ratatouille recipes

By Whole Foods
1 hour 25 minutes

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Details
  • Servings:   10
  • Calories:   106
  • Protein:   4g
  •  
  • Fiber:   7g
  • Sugar:   9g
  • Carb Total:   18g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   2g
  •  
  • Diet:   High-Fiber, Low-Fat, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
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Ingredients
  • 3 bell peppers, assorted colors , seeded, cored and cut into thick wedges
  • 1 large eggplant , cut into 3/4-inch slices
  • 2 medium yellow squash , cut lengthwise into 3/4-inch slices
  • 2 medium zucchini , cut lengthwise into 3/4-inch slices
  • 1 cup low-sodium vegetable broth or water
  • 1/2 cup pitted Niçoise or other black olives
  • 5 large tomatoes (about 2 1/2 pounds) , seeded and chopped
  • 1 large onion , chopped
  • 7 cloves garlic , finely chopped
  • 1/4 teaspoon crushed red chile flakes
  • 3 tablespoons chopped marjoram or oregano
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon red wine vinegar, or to taste
Instructions

Summer Harvest Ratatouille recipes serves 10 original recipe by Whole Foods.

View original preparation instructions

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