Critic’s Choice Rustic Ratatouille
Cook time – 53 min

- Total time
- 83 minutes
- Preparation time
- 30 minutes
- Calories
- 302
- Portions
- 6
Directions
- Heat oil in a large enamel-coated Dutch oven over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Add eggplant, zucchini, cauliflower and broccoli; cook 10 minutes or until starting to brown, stirring occasionally. Add garlic, thyme, ¾ teaspoon salt and crushed red pepper; cook 30 seconds, stirring occasionally. Add tomatoes with their juice and lemon juice; heat to a simmer. Reduce heat to medium-low; cover and cook 30 minutes or until vegetables are very tender.
- Prepare couscous as label directs. Makes about 5 cups.
- Stir arugula into ratatouille; remove from heat. Makes about 8 cups.
- Reserve 2 cups ratatouille; stir ¼ teaspoon salt into Dutch oven with remaining ratatouille and serve over couscous garnished with thyme sprigs, if desired. Refrigerate reserved 2 cups ratatouille in an airtight container up to 2 days; use in the Ratatouille Omelet recipe.
Tips & Tricks
To substitute dried herbs for fresh herbs, use one-third the amount of fresh herbs called for in a recipe. For example, 1 teaspoon dried parsley would be substituted for 1 tablespoon chopped fresh parsley. It’s also important to note that dried herbs take a bit longer for their flavors to be infused into a dish, so add them earlier in the cooking process than you would fresh herbs.
Ingredients
- 1 tablespoon olive oil
- 2 medium green and/or red bell peppers, cut into 1-inch pieces
- 1½ medium DOLE® Red Onions, chopped
- 1 medium eggplant, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 3 cups small DOLE® Cauliflower florets
- 2 cups small DOLE® Broccoli florets
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme plus additional sprigs for garnish
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes, juice reserved and tomatoes quartered
- 1½ DOLE® Lemons, juiced (about 6 tablespoons)
- 2 cups whole wheat pearl couscous
- 1 cup DOLE® Baby Arugula
Allergens: Wheat
Nutritional Facts
6 Serving Per Container | |
Serving Size | 1¼ cups ratatouille, ¾ cup couscous |
Calories | 302 |
Entries | Daily value in %* |
---|---|
Total Fat (3 g) | 4% |
Saturated Fat (0 g) | 2% |
Monounsaturated (1 g) | |
Sodium (547 mg) | 24% |
Total Carbohydrate (57 g) | 21% |
Dietary Fiber (12 g) | 44% |
Total Sugars (9 g) | |
Protein (12 g) | |
Calcium | 4% |
Iron | 8% |
Magnesium | 6% |
Manganese | 10% |
Phosphorus | 4% |
Potassium (359 mg) | 8% |
Thiamin | 10% |
Vitamin A | 10% |
Vitamin B6 | 20% |
Vitamin C | 100% |
Vitamin E | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.