Ratatouille Vegetarian

Ratatouille Vegetarian


Yield: 12 Servings

Ingredients

  • 2 tbl Oil Blend Vegetable 90/ EVO 10
  • 8 oz Fresh Jumbo Yellow Onion-Trimmed, Diced
  • 1 oz Fresh Garlic Whole Cloves AP Peeled-Minced
  • 1 lb Fresh Yellow Squash-Trimmed, Cubed
  • 1 lb Fresh Squash Zucchini-Trimmed, Cubed
  • 1 lb Fresh Eggplant- Peeled, Cubed
  • 1 lb Fresh Green Pepper-Seeded, Cut
  • 2 lb Canned Tomato diced in Juice NSA
  • 1 oz Canned Tomato Paste
  • 1 tbl Drained Capers
  • 2 each Herb Dried Whole Bay Leaves
  • 1 tsp Salt
  • 1 tsp Spice Ground Black Pepper
  • ¼ oz Herb Fresh Basil- Very thinly sliced
  • 2 tbl Herb Fresh Curly Parsley –Minced
  • 1 tbl Herb Fresh Oregano-Minced
  • 1 ½ cup Asilomar Sauce
  • 1 qt. 2 cup Side Quinoa

Method

In stockpot over medium-high heat, heat oil. Add onion and garlic. Sauté until onion is translucent, 2-3 minutes.

Add yellow squash, zucchini, eggplant and green pepper. Sauté until vegetables are tender-crisp, 2-3 minutes.

Add tomato, tomato paste, capers, bay leaves, salt and black pepper. Bring to a boil. Reduce heat. Simmer 8-12 minutes.

Add basil, parsley and oregano. Stir until well blended.

Cover. Keep hot for service or use as directed in recipe.

Garnish with 1 floz coulis and 1/2 cup quinoa.

Sauce 

Amount: 1 Cup

Serving Size: 1 fl oz

Number of Portions: 8

Ingredients

  • 2 oz Herb Fresh Basil Leaves
  • 2 tbl Vegetable Fresh Garlic Whole Cloves AP Peeled - Minced
  • 3/4 cup Oil Blend Vegetable
  • 1 tbl Juice Bulk Lemon Pasteurized Refrigerated
  • 1/4 tsp Spice Pepper Black Ground
  • 3/4 tsp Kosher Salt
  • 2 oz Vegetable Fresh Onion Green Scallion, Trimmed, Cut
  • 2 oz Herb Fresh Parsley Curly - Leaves, chopped

Method

In a food processor, place basil, garlic, and 1/4 of the oil. Process until finely chopped. 


Nutritional Information (Ratatouille)  
Calories 36.16 cal
Calories from Fat 12.51 cal
Total Fat 1.39g
Saturated Fat 0.17g
Trans Fat 0.01g
Polyunsaturated Fat 0.59g
Monounsaturated Fat 0.51g
Cholesterol 0 mg
Sodium 65.80 mg
Carbohydrate 5.46
Fiber 1.50g
Total Sugars 2.61g
Protein 0.99g
Nutritional Information (Sauce)  
Calories 192.53 cal
Calories from Fat 183.48 cal
Total Fat 20.39g
Saturated Fat 2.25g
Trans Fat 0.20g
Polyunsaturated Fat 8.96g
Monounsaturated Fat 8.94g
Cholesterol 0 mg
Sodium 111.22 mg
Carbohydrate 2.04g
Fiber 0.62g
Total Sugars 0.30g
Protein 0.72g