Ratatouille for One
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Zucchini, red pepper, onion, and tomato cooked down with garlic and Italian herbs in one skillet.
Ingredients
- 1 tablespoon olive oil
- ½ small onion thinly sliced
- 1 small zucchini halved lengthwise and thinly sliced
- 1 small red bell pepper chopped
- ¼ teaspoon kosher salt divided
- 1 Roma tomato chopped
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon grated Parmesan cheese (optional)
Equipment
- skillet
- cutting board
- chef’s knife
Directions
- Heat the oil in a 10-inch skillet over medium heat. Add the onion, zucchini, bell pepper, and ⅛ teaspoon of the salt. Cook for about 8 minutes, stirring now and then.
- Stir in the tomato, garlic, Italian seasoning, the rest of the salt, and the pepper. Cook about 3 minutes more, until the tomato softens and the vegetables are tender.
- Spoon it into a bowl and sprinkle with Parmesan, if you like.
Notes
Skip the Parmesan to make it vegan.
Nutrition
Serving: 368g | Calories: 202kcal | Carbohydrates: 18g | Protein: 3.9g | Fat: 14g | Saturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 611mg | Potassium: 823mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2858IU | Vitamin C: 108mg | Calcium: 63mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); tomato counted as tomatoes, ½ teaspoon Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.