Crunchy Ratatouille

Name: Crunchy Ratatouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters 1 1/2-inch red bell pepper chunks; 177 milliliters Italian-style fine dried bread crumbs; 1 teaspoon dried basil; 2 larges egg whites; 355 milliliters 1-inch eggplant chunks; 3 teaspoons minced garlic; 1 teaspoon lemon juice; 3 Tbsps reduced-fat mayonnaise; 1 Tbsp olive oil; 6 servings pepper; 6 servings salt; 473 milliliters 1 1/2-inch tomato chunks; 355 milliliters 3/4-inch zucchini slices

Crunchy Ratatouille is a dairy free side dish. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 122 calories, 4g of protein, and 5g of fat. If you have zucchini, bread crumbs, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs, basil, and 2 teaspoons garlic.

Ingredients you will need

Egg Whites

Garlic

Basil

Cooking Oil

Equipment you will use

Bowl

Add 1 kind of vegetable at a time to the egg mixtureeggplant, zucchini, bell pepper, and 1 1/2 cups tomatoes. Lift out with a slotted spoon, draining briefly, and add to crumbs.

Ingredients you will need

Bell Pepper

Vegetable

Tomato

Zucchini

Egg

Equipment you will use

Slotted Spoon

Mix gently to coat, the lift out. Arrange vegetables in a single layer on a 14-inch by 17-inch baking sheet.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Bake in a 450 oven until vegetables are well-browned and eggplant is soft when pressed, 20 to 25 minutes.

Ingredients you will need

Vegetable

Eggplant

Equipment you will use

Oven

Meanwhile, in a blender or food processor, pure until smooth the remaining 1 teaspoon garllic, remaining 1/2 cup tomatoes, mayonnaise, and lemon juice to taste.

Ingredients you will need

Lemon Juice