SHORT CUT RATATOUILLE

Short Cut Ratatouille image

Provided by Florence Fabricant

Time 15m

Yield 4 servings

Number Of Ingredients 9

Previous Next

Ingredients

1/2 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
1/2 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

Steps:

Dice the grilled vegetables into 1/2-inch cubes, and set aside.
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.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 6 grams