Mexican Ratatouille


Food.com
45 mins (prep 10, cooking 35)
14 ingredients
4-6 servings
Jalapeno pepper and cilantro give this ratatouille a south of the border taste. It travels very well! Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins.

Categories:  <-60-mins , side-dish , peppers , tomato , north-american , low-sat.-fat , mexican , low-carb , low-in... , time-to-make , low-protein , vegan , low-cholesterol , low-calorie , southwestern-u.s. , american , healthy , vegetarian , squash , vegetable , healthy-2 ,
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Ingredients

Nutrition

Serving Size (85.61 g)
Servings 4
Amount per Serving
Calories 161.36 Calories from Fat 82.08
% Daily Value *
Total Fat 9.12g 56.14%
Saturated Fat 0.63g 12.59%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 501.0mg 83.5%
Total Carbohydrate 17.5g 23.33%
Dietary Fiber 3.64 g 58.24%
Sugars 2.18 g %
Protein 7.84g 62.75%
Vitamin A 1946.47IU% Vitamin C 182.62mg%
Calcium 386.16mg% Iron 13.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium onion, yellow squash, dried oregano, firm green tomatoes, fresh jalapeno pepper, fresh
 

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