Greek Ratatouille

Recipe posted in: Flex Meals & Snacks, Snacks, Customer Submitted, Sides
Greek Ratatouille

Slow-simmered sliced veggies are flavored with tomatoes, bay leaves, oregano, cumin and basil for a delicious, diet-friendly take on a Greek ratatouille. Whip up a big pot of this vegetable side dish and serve it up all week long with a variety of different grains and proteins. Stir it into pasta, over brown rice or on the side of fish or chicken. It’s sure to add some big flavor and nutrition to your dinner plate.

This Greek-inspired user generated recipe was submitted by Leaf visitor, Carmen, through our Recipe Submission page. “This is a low calorie version of a great Greek recipe,” she explains. If you’ve come up with a veggie recipe that makes your life and healthy diet easier, make sure to submit it before you leave for a chance to be featured on The Leaf Weight Loss Blog!

One serving of this Greek Ratatouille contains 79 calories and counts as two Vegetables on the Nutrisystem program. You can transform this healthy veggie side dish into a complete dinner by adding some protein and extra fiber. Take a look at the Nutrisystem Grocery Guide for some PowerFuel and SmartCarb inspiration. For example, a bed of garlicky quinoa and a serving of salmon would be a delicious meal combo idea.

Have a favorite recipe that you want to share with us? Submit your Flex meal creations on our Recipe Submission page for a chance to be featured on The Leaf Weight Loss Blog!

Servings: 8

Calories per Serving: 79

On Nutrisystem, Count As: 2 Vegetables

Ingredients:

  • 1 small eggplant
  • 2 small zucchinis
  • 1 red bell pepper
  • 1 large onion
  • 1 lb. sprout cabbage (or Brussel’s Sprouts)
  • 1 bay leaf
  • 1 tsp. of capers
  • 4 oz. tomato paste
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. dried basil
  • Salt, to taste
  • ½ cup black olives, sliced
  • ½ cup of water

Directions:

  1. Cut all the veggies in 1 inch cubes
  2. Cut the sprouts in half
  3. Slice the bell pepper and onion in 8 equal part.
  4. In a large covered saucepan, mix the tomato paste, water, spices and bay leaf until tomato paste is dissolved.
  5. Continue cooking on medium heat, no need to boil.
  6. Add the all vegetables and mix well.
  7. Cover and cook on medium-low heat until vegetables are soft but not overcooked.
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