Ratatouille

Diet Types:

CKD non-dialysis Diabetes

Portions: 16

Serving Size: 1/2 cup

Ingredients

  • 2 cups onion
  • 2 cups zucchini squash
  • 3 cups yellow crookneck squash
  • 1 medium eggplant
  • 2 medium carrots
  • 1 green bell pepper 
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 4  garlic cloves
  • 2 tablespoons olive oil
  • 1 cup canned tomatoes
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • 1 tablespoon black pepper
  • 8 tablespoons grated parmesan cheese 

Nutrients per serving

Calories 54

Protein 3 g

Carbohydrates 6 g

Fat 3 g

Cholesterol 2 mg

Sodium 84 mg

Potassium 302 mg

Phosphorus 58 mg

Calcium 57 mg

Fiber 2.4 g

Preparation

  1. Dice onion, squash, eggplant, carrots and peppers. Mince garlic cloves. Add canola or olive oil to large skillet, with garlic, herbs, black pepper and carrots.
  2. Cook 2 minutes, then add the rest of the vegetables, except tomatoes.
  3. Sauté well and stir frequently, 10–15 minutes or until vegetables are semi-tender.
  4. Add tomatoes and parmesan cheese and mix well.
  5. Simmer covered for approximately 1/2 hour. 

Renal and renal diabetic food choices

  • 1-1/2 vegetables, medium potassium
  • 1/2 fat

Carbohydrate choices

1/2

Helpful hints

  • If using dried herbs instead of fresh, decrease to 1 teaspoon each instead of 1 tablespoon.
  • Substitute an Italian herb blend for separate herbs, if desired.
  • If you are on a low potassium diet count as 1-1/2 vegetable servings.
  • Prepare Ratatouille as a side dish or add pasta (small shells, bow ties or elbows) or make it a complete meal by adding cooked ground turkey, chicken or beef.
  • Freeze extra portions for a quick dish later.

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