Freshly made ratatouille, a tasty blend of Provencal vegetables, is a popular dish in the Provence region of France. It’s gained wider popularity now, perhaps due to the movie “Ratatouille.”
This vegetarian meal is a quick version that captures the flavors of Provence without lengthy cooking.
Frisee is a member of the chicory family. It curly leaves and a slightly bitter edge and goes well with the ratatouille.
Helpful hints:
■ Any type of lettuce can be used instead of frisee.
■ Any type of cheese can be used in the salad.
■ Toasting the walnuts intensifies their flavor.
Countdown:
■ Prepare the ingredients.
■ Start the ratatouille.
■ While ratatouille simmers, make the salad.
Shopping list:
To buy: ½ pound eggplant, ½ pound zucchini, 1 package sliced button mushrooms, 1 can reduced-sodium diced tomatoes, 1 head frisee, 1 small package walnut halves, 1 small piece brie cheese, 1 whole wheat baguette, 1 bottle reduced-fat vinaigrette dressing.
Staples: olive oil, onion, sugar, salt and black peppercorns.
Simple ratatouille (sauteed Provencal vegetables)
1 tablespoons olive oil
2½ cups eggplant cubes, washed unpeeled and cut into 1-inch pieces
2 cups zucchini cubes, washed and cut into 1-inch pieces
1 cup sliced onion
2 teaspoons minced garlic
2 cups sliced button mushrooms
2 cups reduced-sodium canned diced tomatoes
1 tablespoon sugar
Salt and freshly ground black pepper
4 slices whole wheat baguette
Heat olive oil in a nonstick skillet over medium-high heat. Add eggplant, zucchini, onion, and garlic. Saute 3 to 4 minutes or until onion becomes golden. Add the mushrooms and toss several seconds. Add diced tomatoes and sugar. Bring to a simmer over medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste. Serve with bread on the side.
Makes 2 servings. Nutrition per serving: 215 calories (35% from fat), 8.3 grams fat (1.5 grams saturated, 3.4 grams monounsaturated), no cholesterol, 7.5 grams protein, 34.4 grams carbohydrates, 11 grams fiber, 44 milligrams sodium.
French frisee salad
¼ cup walnut halves or pieces
4 cups frisee lettuce
2 tablespoons reduced-fat vinaigrette dressing
1 ounce brie cheese cut into small pieces, about ¼ cup
Toast walnuts in a toaster oven or under a broiler for 2 to 3 minutes. Watch to see that they do not burn. Place frisee in a bowl and toss with the vinaigrette dressing. Sprinkle with the walnuts and cheese. Serve with the ratatouille.
Makes 2 servings. Nutrition per serving: 246 calories (55% from fat), 15.2 grams fat (3.3 grams saturated, 4.2 grams monounsaturated), 15 milligrams cholesterol, 10.4 grams protein, 19.9 grams carbohydrates, 4.1 grams fiber, 236 milligrams sodium.
Linda Gassenheimer is an author of more than 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (FoodNewsandViews) and Twitter (LGassenheimer), and listen to her podcasts at www.880thebiz.com.
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