Ratatouille with Roasted Tomato Vinaigrette - 10g Carbs, 4g Fiber

From The Mayo Clinic

Dietitian's tip:

Traditionally, ratatouille is a blend of eggplant, onions, zucchini,

bell peppers and tomatoes simmered into a stew with garlic and herbs.

This version adds roasted peppers and grated lemon zest.

SERVES 8

1 eggplant (aubergine), about 1 lb, cut into 1/2-inch cubes

7 tsp extra-virgin olive oil

2 zucchini, about 1/2 pound total weight, cut into 1/2-inch cubes

2 plum (Roma) tomatoes, halved lengthwise

1 yellow bell pepper, roasted and seeded

1 red bell pepper, roasted and seeded

1 shallot, coarsely chopped

1/4 cup balsamic vinegar

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 Tbsp grated lemon zest

1 Tbsp chopped fresh basil

1 Tbsp chopped fresh flat-leaf (Italian) parsley

Position racks in the lower third and middle of the oven and preheat

to 450 F. Lightly coat 2 baking sheets with olive oil cooking spray.

In a bowl, toss the eggplant with 1 teaspoon of the olive oil. Spread

the eggplant in a single layer on 1 of the prepared baking sheets.

In the same bowl, toss the zucchini with 1 teaspoon of the olive oil.

On the second baking sheet, spread the zucchini in a single layer and

arrange the tomato halves cut-side up. Rub a bit of olive oil left in

the bowl on the top of the tomato halves. Place the eggplant on the

lower rack and the zucchini and tomatoes on the middle rack of the

oven. Roast for 8 minutes. Turn the eggplant, zucchini and tomatoes

and roast until softened, about 8 minutes longer. Set aside to cool.

Peel the roasted bell peppers and dice into 1/2-inch pieces. Set aside.

To make the vinaigrette, in a blender or food processor, combine the

roasted tomatoes, shallot, vinegar, salt and pepper. Process until

smooth. With the motor running, slowly add the remaining 5 teaspoons

olive oil in a thin stream until emulsified.

In a large bowl, stir together the roasted eggplant, zucchini, bell

peppers and the lemon zest. Add the vinaigrette and toss just to

combine. Sprinkle with the basil and parsley. Cover and refrigerate

or serve at room temperature.

Serving size: About 1 cup

Nutrition per Serving:

79 Calories, 0mg Cholesterol, 2g Protein, 152mg Sodium, 10g Carbs,

4g Fiber, 4g Total fat, 387mg Potassium, 1g Saturated fat,

21mg Calcium, 3g Monounsaturated fat

Mayo Clinic Healthy Weight Pyramid Servings:

1 Vegetables, 1 Fats

Diabetes Meal Plan Exchanges:

1 Non-starchy vegetables, 1 Fats

Dash Eating Plan Servings:

1 Vegetables, 1 Fats and oils

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