Quick-Cooking Ratatouille

By á-174942

Ingredients

• 1/3 cup olive oil
• 1 yellow bell pepper cored, seeded, and coarsely chopped
• 5 scallions cut 1/2" pieces
• 1 small eggplant peeled, and cut into 3/4" chunks
• 1 medium zucchini thinly sliced
• 2 cups cherry tomatoes - (abt 16) quartered
• 1 large garlic clove chopped
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon balsamic vinegar more to taste
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In a large, heavy-based skillet, heat about 2 tablespoons of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 minutes.

Add the remaining oil and the eggplant. Reduce the heat to medium-high and sauté the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes.

Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

This recipe yields 4 servings; 6 carb grams per serving.