Away from Home
Want your kids to eat more veggies? Try Ratatouille, a traditional French vegetable-based dish, packed with nutrients your family doesn't get enough of on a daily basis.
1 small red onion
2 medium cloves garlic
1 small eggplant
1 medium zucchini
1 medium yellow squash
1 large tomato
3 tablespoons canola oil
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
Before you begin: Wash your hands.
- Preheat oven to 425°F.
- Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash and tomato.
- Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
- In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt and black pepper. Toss until veggies are well coated.
- Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
- Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15 to 20 minutes more.
- If fresh tomatoes are not in season or not available in your store, use 1 (14 ½-ounce) can diced tomatoes, no salt added. Drain in a colander. Add to baking sheet in step 6.
- Serve over polenta, spinach, brown rice, whole wheat pasta or with hearty whole grain bread.
- Top with grated Parmesan cheese, if you like.
- For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.
Serving size: 1½ cups
Calories: 160; Total Fat: 11g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 160mg; Total Carbohydrate: 14g; Dietary Fiber: 6g; Sugars: 7g; Protein: 3g; Vitamin A: 15%; Vitamin C: 45%; Calcium: 6%; Iron: 6%.
Find a Nutrition Expert
Looking for credible nutrition information and recommendations? The Academy of Nutrition and Dietetics' network of credentialed food and nutrition practitioners are ready to help!