Skillet Ratatouille
Ingredients
Yield: 12 servings
30 ounces garbanzo beans, drained and rinsed
2 tablespoons water for sautéing without oil
1 tablespoon garlic cloves, minced
1 teaspoon kosher salt
1 cup red onion, chopped
1 cup red bell pepper, chopped
1 medium zucchini, cubed into ½-inch pieces
1 medium yellow squash, cubed into ½-inch pieces
1 medium eggplant, cubed into
½-inch pieces
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
½ teaspoon black pepper
2 tablespoons fresh basil leaves (optional)
Nutrition information
Serving size: 1 cup
Calories: 168
Total Fat: 2 g
Saturated Fat: 0 g
Sodium: 187 mg
Total Carbohydrate: 31 g
Dietary Fiber: 9 g
Sugars: 9 g
Protein: 8 g
Recipe inspired by Mark Driskill at cookinglight.com. Adapted and nutrition calculated by Werner Absenger, PhD, MS for MindBodyMed
Instructions
1. Combine tomatoes and garbanzo beans in a bowl.
2. Heat water in a large skillet over medium-high heat.
3. Add garlic, kosher salt, red onions, red bell pepper, zucchini, yellow squash and eggplant.
4. Sauté 7 to 8 minutes or until slightly tender.
5. Stir in tomatoes and garbanzo beans cover and cook 5 minutes. Add water if mixture is too dry.
6. Stir in vinegar, paprika and black pepper.
7. Cook 5 minutes or until vegetable mixture is slightly thickened.
8. Divide vegetable mixture evenly into small serving vessels.
9. Sprinkle with basil leaves, if desired.