Short Cut Ratatouille

Ingredients

• ½ pound grilled eggplant (available from a carryout shop)
• 6 ounces grilled zucchini (from a carryout shop)
• 6 ounces grilled red, yellow and green peppers (from a carryout shop)
• 2 tablespoons extra virgin olive oil
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 medium ripe tomato, chopped
• 1 tablespoon minced fresh herbs, like parsley, thyme and basil
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    108 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Dice the grilled vegetables into 1/2-inch cubes, and set aside.
2. Heat the oil in a skillet, add the onion and garlic and saute over medium heat until the onion has softened. Add the tomatoes, cook a minute or so, then fold in the diced grilled vegetables. Cook, stirring mixture with a wooden spoon for a few minutes, fold in the herbs, and then season to taste with salt and pepper. Serve warm or at room temperature.