Ratatouille (LID)

Ratatouille

Ratatouille

Ratatouille is a vegetable stew and is perfect for the low iodine diet. This recipe makes plenty for leftovers and freezes fairly well.

Ratatouille

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 small eggplant, cut into bite-size chunks (leave skin on)
1 zucchini, cut into bite-size chunks
1 yellow squash, cut into bite-size chunks
1 bell pepper, diced
1 15 oz. can no salt diced tomatoes with juices (or 2 medium tomatoes, peeled, seeds removed, and diced)
1 tablespoon red wine vinegar
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

In a large Dutch oven heat the olive oil over medium heat. Add the diced onion and sauté until it starts to get soft, about 5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Add the eggplant, zucchini, yellow squash, bell pepper, and tomatoes. Bring to a simmer and then reduce heat to medium-low. Gently simmer, stirring occasionally, until the vegetables are tender, about 30 minutes. Stir in the red wine vinegar. Season with non-iodized salt and pepper and serve.

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2 Comments (+add yours?)

  1. Trackback: LID Day 9: Ratatouille | On a Butterfly's Wings
  2. Trackback: LID Day 11: Roasted Root Vegetables | On a Butterfly's Wings

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