Cremini Ratatouille

Name: Cremini Ratatouille
Yield: 2
Ingredients: 1 medium onion, thinly sliced; 2 garlic cloves, chopped; 2 large tomatoes, chopped; 1 medium eggplant, cut into 1-inch dice; 1 medium zucchini, sliced crosswise 1-inch thick; 10 ounces cremini or other mushrooms, sliced; 1 medium red pepper, cut into 1-inch pieces; 1 teaspoon oregano; 1 teaspoon basil; 1 teaspoon Dr. Fuhrman's MatoZest (or other no-salt seasoning blend); 1 tablespoon balsamic vinegar

By: www.DrFuhrman.com

by 38 members

G - BOMBS

Category: Main Dishes - Vegan

Tags: Anti-Cancer/High Micronutrient Diabetes Reversal

Ratatouille is a flavorful combination of eggplant, tomatoes and zucchini that originated in the Provence region of southern France. In this version, we add cancer-fighting mushrooms to make it even more nutrient dense.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (13)

Serves 2

Ingredients

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1 medium onion, thinly sliced

2 garlic cloves, chopped

2 large tomatoes, chopped

1 medium eggplant, cut into 1-inch dice

1 medium zucchini, sliced crosswise 1-inch thick

10 ounces cremini or other mushrooms, sliced

1 medium red pepper, cut into 1-inch pieces

1 teaspoon oregano

1 teaspoon basil

1 teaspoon Dr. Fuhrman's MatoZest (or other no-salt seasoning blend)

1 tablespoon balsamic vinegar

Instructions:

Heat 1/8 cup water in a large deep skillet. Water saute the onion until softened, about 3 minutes. Add the garlic and cook for 1 minute, adding more water if needed. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, mushrooms, red pepper and seasonings. Cover and cook, stirring occasionally, until vegetables are very tender, about 1 hour. Stir in balsamic vinegar.

Serve warm or at room temperature.

Note: Leftovers make a great topping for your salad.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 2

Per Serving:

Calories 195
Protein 11 g
Carbohydrates 42 g
Sugars 21 g
Total Fat 1.6 g
Saturated Fat 0.3 g
Cholesterol 0 mg
Sodium 40 mg
Fiber 14.6 g
Beta-Carotene 1961 ug
Vitamin C 130 mg
Calcium 125 mg
Iron 3 mg
Folate 182 ug
Magnesium 102 mg
Potassium 2088 mg
Zinc 2.9 mg
Selenium 38.6 ug

My Rating:
(click on a star to select your rating)

K Wilson

12/01/2009 10:15 AM

Rated this recipe:

easy & very tasty

Kimberly

04/26/2010 03:55 PM

Rated this recipe:

I can't believe more people have not tried this, this was the best surprise of any recipe I've tried. So very good, even the kids that tried it liked it. It's hard to believe I was eating eggplant. It was so tender and tasteful. You would be crazy not to try it. Great recipe.

Wire_Paladin

07/10/2010 03:25 PM

Rated this recipe:

I agree this is an excellent recipe. My wife and I really enjoyed it.

Pitakid

10/26/2011 01:18 PM

Rated this recipe:

This was very easy, really enjoyed it! I used a few leaves of fresh basil instead of dried. I also added 2 tablespoons of canned diced green chili peppers (it had 35 mg sodium to the whole dish - not too bad) I served it over a small bit of brown rice cooked in the pressure cooker. It would be good over hearty greens as well. It was fantastic!

MargieM

07/26/2012 09:01 PM

Rated this recipe:

What we made turned out delicious and wholesome, better than one would suppose from reading the ingredients. However, to keep the vegetables from scorching required adding about two cups of vegetable broth, which was not expected from the recipe or the comments from others who've tried this.

Deborah

09/27/2012 07:12 PM

Rated this recipe:

This was surprisingly good. I was a bit uncertain while it was cooking, but it turned out fine. I used canned tomatoes and there was plenty of liquid. (I did have to use about a cup of water when water sauteeing the onions.)

Healthgal

05/15/2013 02:47 PM

Rated this recipe:

This recipe is delicious and easy to make. I just came home from work and it took no time at all, made the house smell wonderful, and was a wonderful dish. I recommend this one to anyone wanting a quick and tasty meal.

Sandi

08/13/2013 10:51 PM

Rated this recipe:

Easy, tasty, light, healthy.

hbielich

06/03/2014 01:02 PM

Rated this recipe:

I really like this recipe because it's easy and tastes great. I don't have MatoZest, so put in a few chopped up sun dried tomatoes instead. I also served it over Mung Bean fettuccini. It went really well!

Laury

02/27/2016 05:35 PM

Rated this recipe:

Made this exactly according to recipe, except used button mushrooms and Mrs Dash Italian Seasoning, 1/2 TBS in place of the Matozest. Outstanding! 2 servings, 180 calories? No way I can eat half of this at one sitting. It's 4 servings for me. I've had it over bean pasta, as a pizza topping, over Romaine and just in a bowl. It's good any way you eat it. A new regular for me, and I've been eating this way for over 2 years. The prep took me 15 minutes, very reasonable for such a great result. Love it topped with Nutritarian "parmesan".

TulipBenjamin

01/07/2020 07:31 PM

Rated this recipe:

This is the best ratatouille recipe! I cooked it in my cast iron skillet on low. As the vegetables cooked down, the liquid increased. My husband commented that it tastes phenomenal!

vhendrzak

06/26/2020 11:40 AM

Rated this recipe:

So easy! Just cut, sauté and simmer! So tasty. Can eat over a grain or lettuce. Delicious and nutritious. Try it.

This comment was last edited on 06/26/2020 11:40 AM

Isilverstein

10/25/2020 06:52 PM

Rated this recipe:

Delicious recipe. Simple ingredients and is filling. Had it with edamame. It's a keeper!

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Cremini Ratatouille

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