Ratatouille Zucchini "Bruschetta"
In this lighter version of bruschetta, crisp zucchini stands in for bread. The ratatouille is delicious left over (even cold), so go ahead and make a double batch to enjoy on pizza or pasta.
Serves 8 (serving size: 2 pieces)
Ingredients
2 teaspoons olive oil
1 cup chopped yellow onion
2 1/2 cups chopped eggplant
1/2 cup chopped red bell pepper
1 cup halved grape tomatoes, divided
1 teaspoon minced garlic
1/2 cup lower-sodium vegetable stock
1 tablespoon white wine vinegar
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons small fresh basil leaves, divided
1 pound zucchini, cut diagonally into 1/2-inch-thick slices
1 garlic clove, halved
1 ounce goat cheese, crumbled (about 1/4 cup)
Nutritional Information
Calories 56
Fat 2 g
Satfat 1 g
Unsatfat 1 g
Protein 2 g
Carbohydrate 8 g
Fiber 2 g
Sugars 5 g
Added sugars 1 g
Sodium 149 mg
Calcium 3 % DV
Potassium 9 % DV
July 2018
