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Receta Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille
by Skinny Kitchen with Nancy Fox

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve as a tasty side to chicken, beef, pork or fish. The pos­si­bil­i­ties are end­less. We’ve made ours skinny by using only a lit­tle olive oil and top­ping with fat-free feta cheese.

Weight Watch­ers (old points) 1
Weight Watch­ers POINTS PLUS 2
SKINNY FACTS: for one serv­ing
94 calo­ries, 3.8g fat, 3g protein,14g carbs, 4g fiber, 236mg sodium, 1g sugar

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 6 servings

Ingredientes

  • Olive oil cook­ing spray
  • 5 cups egg­plant, cut into 1-inch cubes
  • 1½ cups zuc­chini, cut into 1-inch cubes
  • 1½ cups yel­low squash, cut into 1-inch cubes
  • 1 small red onion, sliced into rings
  • 2 table­spoons extra vir­gin olive oil
  • Salt and pep­per to taste
  • 2 cups cherry tomatoes
  • 5 cloves garlic
  • ½ tea­spoon dried Ital­ian seasonings
  • 3 table­spoons fat-free feta cheese

Direcciones

  1. Pre­heat oven to 450 degrees. Coat a large bak­ing pan with olive oil cook­ing spray.
  2. In a large bowl toss together egg­plant, zuc­chini, squash and onions with 1½ table­spoons olive oil.
  3. Arrange on a bak­ing sheet. Make a lit­tle room on one side of pan and add toma­toes and whole gar­lic cloves. Spray the top tomato mix­ture with a lit­tle olive oil cook­ing spray and toss to coat. Sprin­kle the entire pan with salt and pepper.
  4. Roast in oven for about 15–20 min­utes until the egg­plant is tender.
  5. Trans­fer roasted toma­toes and gar­lic to a large bowl and add Ital­ian sea­son­ing. Mash together the toma­toes and gar­lic with the back of a spoon. Make sure to break up the gar­lic. Add the roasted veg­eta­bles and toss in tomato mix­ture. Sea­son with more salt and pep­per, if desired
  6. Trans­fer into a serv­ing dish, if desired. Top with 3 table­spoons of fat-free feta cheese. Or, dish out each serv­ing and top each with a lit­tle cheese.