Recipe: Nutrition
Nut-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Directions
Prep Time
20 minutes
Cook Time
30 minutes
Ready in
50 minutes
- Preheat oven to 400°F. For the ratatouille, in a large bowl combine eggplant, zucchini, squash, onion, tomatoes and garlic. Drizzle with oil; add thyme, and season with salt and pepper to taste; toss to combine. Place on a baking sheet. Roast 20 minutes or until vegetables are roasted and softened. Remove from oven and let cool.
- Meanwhile, for the cups, roll out pie crusts. Using a 4-inch biscuit cutter, cut dough into 12 rounds. Coat 1 or 2 standard muffin tins with nonstick cooking spray. Fit 1 dough round into each cup. Place muffin tins in oven and bake 10 minutes or until crusts are golden brown. Remove tins from oven and let cool.
- In a small bowl combine vinegar and sour cream. Season with salt and pepper to taste; set aside.
- Remove crusts from tins and place on a serving platter. Fill each crust with ratatouille. Top with sour cream mixture and a fresh thyme sprig, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 176, Calories Fat 88, Total Fat 9g, Saturated Fat 2g, Cholesterol 2mg, Sodium 137mg, Carbohydrate 20g, Protein 2g
Serving Size | 1 |
Calories | 176 |
Calories Fat | 88 |
Calories (fat) extra | 49 |
Total Fat | 9g |
Total Fat (extra) | 15 |
Saturated Fat | 2g |
Saturated Fat (extra) | 15 |
Cholesterol | 2mg |
Cholesterol (extra) | 1 |
Sodium | 137mg |
Sodium (extra) | 6 |
Potassium | 237mg |
Carbohydrate | 20g |
Carbohydrate (extra) | 7 |
Fiber | 2g |
Fiber (extra) | 9 |
Sugars | 3g |
Protein | 2g |
Omega3 | 0g |
Vitamin A | 320IU |
Vitamin A (extra) | 6 |
Vitamin C | 8mg |
Vitamin C (extra) | 14 |
Iron | 1mg |
Iron (extra) | 1 |