Kate Sherwood - CSPI.
Eggplant, tomatoes, or zucchini, anyone?
Our Healthy Cook's easy recipes for Roasted Ratatouille and Zucchini "Butter" let seasonal vegetables shine.
These recipes were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at healthycook@cspinet.org.
Zucchini "Butter"
Makes 2 cups
Ingredients
- 2 lbs. grated zucchini
- ½ onion, minced
- ¼ cup olive oil
- ½ tsp. kosher salt
Instructions
- Sauté the zucchini and onion in the olive oil until spreadable, 10-12 minutes.
- Season with the salt.
- Enjoy on toast or pasta.
Nutrition Information
Per serving (¼ cup zucchini "butter"):
- Calories: 80
- Total fat: 7 g
- Sat fat: 1 g
- Carbs: 4 g
- Fiber: 1 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 1 g
- Sodium: 130 mg
Roasted Ratatouille
Serves 4
Ingredients
- 1 pint cherry tomatoes, chopped
- 1 baby eggplant, chopped
- 1 small zucchini, chopped
- 1 onion, chopped
- 1 red or yellow bell pepper, chopped
- 3 Tbs. olive oil
- ¼ tsp. kosher salt
Instructions
- Preheat the oven to 450°F.
- Toss all of the vegetables with the oil.
- Roast on 2 large rimmed baking pans until tender, 15-25 min.
- Season with the salt.
Nutrition Information
Per serving (¼ of the recipe):
- Calories: 130
- Total fat: 11 g
- Sat fat: 1.5 g
- Carbs: 10 g
- Fiber: 4 g
- Total sugar: 6 g
- Added sugar: 0 g
- Protein: 2 g
- Sodium: 130 mg
Photos: Kate Sherwood/CSPI.