Ratatouille
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.



by 6  people


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Servings: 6
Prep Time: 30 mins
Total Time: 1 hr 15 mins
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Ingredients
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    small eggplant, cut into 1-inch pieces
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    1/3  cup 
    extra-virgin olive oil
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    garlic cloves, pushed through a press
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    1   teaspoon 
    salt
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    1/2  teaspoon 
    dried rosemary
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    1/2  teaspoon 
    dried thyme
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    1/4  teaspoon 
    ground pepper
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    medium zucchini, cut into 1-inch pieces
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    yellow squash, cut into 1-inch pieces
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    small red bell pepper, cut into 1/2-inch pieces
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    small tomato, cut into 1/2-inch pieces
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    small onion, thinly sliced

Directions
1.
Sprinkle eggplant with salt; place in a colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry.
2.
Heat oven to 425 degrees F. In a 10x15 baking dish, mix oil, garlic, salt, rosemary, thyme, and pepper. Add vegetables, toss to coat evenly with oil mixture.
3.
Cover dish with foil and bake 15 minutes. Uncover and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.
Nutrition information
Per Serving: cal. (kcal) 154, Fat, total (g) 13, fiber (g) 5, pro. (g) 2, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Roasted Ratatouille
Roasted Ratatouille

Here's a mostly hands-off version of ratatouille that's different in character from my sauteed one but also delicious. It yields a bit less, but by using two sheet pans, you'll have an ample side dish for four.

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