Ratatouille

Name: Ratatouille
Cook time: 47 min
Yield: 16

Diet Types:

CKD non-dialysis Diabetes

Portions: 16

Serving Size: 1/2 cup

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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

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.
Cook 2 minutes, then add the rest of the vegetables, except tomatoes.
Sauté well and stir frequently, 10–15 minutes or until vegetables are semi-tender.
Add tomatoes and parmesan cheese and mix well.
Simmer covered for approximately 1/2 hour.

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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.

Related Tags:

Lower Protein Stove Top Vegetarian

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Submitted by:

DaVita renal dietitian Robin from Connecticut.

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