No Nightshade Ratatouille

10 55 402
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 2
No Nightshade Ratatouille
Health Rating
A recipe that will get more delicious as the flavors meld over a few days!

Ingredients


1/4 cup Extra virgin olive oil
2 beet(s) Beets, raw (golden; peeled & roughly chopped)
3 medium Carrots (peeled & roughly chopped)
1 medium Summer squash (chopped)
1 medium Zucchini (chopped)
4 clove(s) Garlic (minced)
1 medium Yellow onion (peeled & roughly chopped)
1 tbsp Oregano, dried
1 tsp Rosemary, dried (minced fresh)
1 tsp Sea salt, fine

Instructions


  1. In a large saucepan, heat olive oil over medium–low heat.
  2. Add vegetables prepared as per directions: beets, carrots, and garlic. Cover and cook for 20 minutes, stirring occasionally.
  3. Add onion, yellow squash, zucchini, oregano, rosemary, and sea salt.
  4. Continue cooking, covered, until vegetables are tender, about 20 minutes.
  5. Check seasoning and adjust salt to taste. Serve hot or cold. Bon appétit!

Notes:

Serve with a rack of lamb or steak or other meats

This dish also goes well with omelettes, poached eggs or as a vegetarian main dish

Leftovers

store in a glass bowl with a lid and keep in the fridge and consume within 3-4 days

Nutritional Highlights

Beets

are high in fiber, folate and vitamin C, they may help to keep blood pressure in check and fight inflammation

Carrots

are high in beta carotene which is converted to vitamin A in the body and so important for healthy skin and a strong immune system 

Squash

is a power-packed veggie rich and vitamin A, B6, vitamin C among so many others

Zucchini

contains anti-inflammatory and anti-oxidant phytonutrients 


Nutrition Facts

Per Portion

Calories 402
Calories from fat 253
Calories from saturated fat 36
Total Fat 28.1 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 19.8 g
Cholesterol 0
Sodium 1006 mg
Potassium 1204 mg
Total Carbohydrate 32 g
Dietary Fiber 8.1 g
Sugars 16.8 g
Protein 5.7 g

Dietary servings

Per Portion


Vegetables 6.2

Energy sources


Pygal31%453.170807635357146.5634909392761663%316.5873038137168255.653874257017926%364.4261728523356108.6430755065080431%63%6%CarbohydratesFatProtein
Main
Side