Ratatouille

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 598kcal

Ingredients

Side Salad

  • 6 slices Cucumber
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Brown sugar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Seasoning

  • Salt
  • Black pepper

Ratatouille

  • 8 oz Ground beef
  • 1/2 cup Onion diced
  • 1 Eggplant diced (about 2.5 to 3 cups)
  • 2 Tomatoes chopped
  • 2 Zucchini diced (about 2 cups)
  • 1/2 tsp Herbs de provence
  • 3 cloves Garlic minced
  • 2 TBSP Tomato paste

Breadsticks

  • 1 TBSP Extra-virgin olive oil
  • 1/4 tsp Garlic powder
  • 2 Breadsticks

Pineapple Spritzer

  • 24 oz Sparkling water cold
  • 4 Pineapple slices
  • 2 tsp Sugar to taste
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Then set aside.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 350 °F (176 °C).
  • Heat a skillet over medium high heat. Brown the meat with the onion, breaking it up into small pieces until it is no longer pink. Season with salt and pepper to taste. Then gradually add the eggplant, zucchini, and tomatoes to the meat and sauté a few minutes. Add in the herbs de provence, garlic, and tomato paste; mix well.
  • Cook, covered, over low heat, stirring occasionally for about 30 minutes or longer if needed. Season with salt and pepper to taste.
    (Normally it is unnecessary to add liquid because the vegetables contain a good amount of moisture, but if you see that the juice has evaporated you can add a little water or broth to your liking.)
  • Make the breadsticks: In a bowl mix the olive oil and garlic powder. Brush the mixture over top of the breadsticks. Then bake in the oven according to the directions on the package.
  • Mix the sparkling water, pineapple slices, and sugar for a touch of sweetness. Serve over ice if desired.
  • Dress the salad.
  • Serve the ratatouille with salad, breadsticks, and spritzer.

Nutrition

Calories: 598kcal | Carbohydrates: 43g | Protein: 28g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 346mg | Potassium: 2242mg | Fiber: 14g | Sugar: 25g | Vitamin A: 6848IU | Vitamin C: 157mg | Calcium: 153mg | Iron: 6mg

Ratatouille

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 598 kcal

Ingredients
 
 

Side Salad

  • 6 slices Cucumber
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Brown sugar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Seasoning

  • Salt
  • Black pepper

Ratatouille

  • 8 oz Ground beef
  • 1/2 cup Onion diced
  • 1 Eggplant diced (about 2.5 to 3 cups)
  • 2 Tomatoes chopped
  • 2 Zucchini diced (about 2 cups)
  • 1/2 tsp Herbs de provence
  • 3 cloves Garlic minced
  • 2 TBSP Tomato paste

Breadsticks

  • 1 TBSP Extra-virgin olive oil
  • 1/4 tsp Garlic powder
  • 2 Breadsticks

Pineapple Spritzer

  • 24 oz Sparkling water cold
  • 4 Pineapple slices
  • 2 tsp Sugar to taste

Instructions
 

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Then set aside.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 350 °F (176 °C).
  • Heat a skillet over medium high heat. Brown the meat with the onion, breaking it up into small pieces until it is no longer pink. Season with salt and pepper to taste. Then gradually add the eggplant, zucchini, and tomatoes to the meat and sauté a few minutes. Add in the herbs de provence, garlic, and tomato paste; mix well.
  • Cook, covered, over low heat, stirring occasionally for about 30 minutes or longer if needed. Season with salt and pepper to taste.
    (Normally it is unnecessary to add liquid because the vegetables contain a good amount of moisture, but if you see that the juice has evaporated you can add a little water or broth to your liking.)
  • Make the breadsticks: In a bowl mix the olive oil and garlic powder. Brush the mixture over top of the breadsticks. Then bake in the oven according to the directions on the package.
  • Mix the sparkling water, pineapple slices, and sugar for a touch of sweetness. Serve over ice if desired.
  • Dress the salad.
  • Serve the ratatouille with salad, breadsticks, and spritzer.

Nutrition

Calories: 598kcalCarbohydrates: 43gProtein: 28gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 81mgSodium: 346mgPotassium: 2242mgFiber: 14gSugar: 25gVitamin A: 6848IUVitamin C: 157mgCalcium: 153mgIron: 6mg
Tried this recipe?Let us know how it was!