Microwave Ratatouille
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 185
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 159 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 8 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 medium yellow onion, sliced 1/4 inch thick
2 cloves garlic, minced
3 oil-packed sun-dried tomatoes, chopped
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme (from about 3 sprigs)
Kosher salt and freshly ground black pepper
1 small eggplant, peeled in alternating stripes, sliced into 1/4-inch-thick rounds (about 6 ounces)
1 small zucchini, sliced into 1/4-inch-thick rounds (about 4 ounces)
1 small yellow squash, sliced into 1/4-inch-thick rounds (about 4 ounces)
2 plum tomatoes, sliced into 1/4-inch-thick rounds (about 8 ounces)
Directions
- Toss the onion, garlic, sun-dried tomatoes, 1 tablespoon of the olive oil, 1/2 teaspoon of the thyme, 1/2 teaspoon salt and a couple grinds of pepper in a microwave-safe 9-inch pie dish. Cover with a piece of wax paper. Microwave on high (at 100 percent power) until the onions are soft and translucent, 7 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) If the onions are still a little raw, microwave again, covered, in 30-second increments.
- While the onions cook, toss the eggplant, zucchini and yellow squash slices with 2 tablespoons of the remaining olive oil, the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt and a few turns of black pepper in a large bowl. Add the plum tomato slices, and gently toss.
- Alternating vegetables, shingle slices in a circular pattern over the cooked onions in the pie dish. Sprinkle lightly with salt. Cover with wax paper. Microwave on high (at 100 percent power) until the vegetables are soft, 9 minutes in an 1,100-watt oven or 14 minutes in a 700-watt oven. If there is any resistance when you pierce the vegetables with a paring knife, microwave again, covered, in 30-second increments. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven to evaporate excess moisture. Drizzle with the remaining tablespoon of olive oil.