The ground turkey adds protein to this veggie dish. I served it with some polenta rounds and some Parmesan cheese as garnish.
In large pot, cook ground turkey, stirring as it cooks to break up the turkey. When turkey is almost cooked through, add onions, garlic, oregano, thyme, salt, and pepper. Cook until onion starts to soften. Add tomatoes. Cook until tomatoes start to break down. Add eggplant, zucchini, yellow squash, and red pepper. Cook a few minutes, then add green pepper and basil. Cook until veggies soften. The tomatoes will break down and mix with the moisture released by the veggies to make the sauce. My seasoning measurements are approximations. I suggest tasting the sauce that is formed to see if you want to add more.
I cooked up some polenta rounds and topped the ratatouille with Parmesan cheese.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 125 | ||
Calories from Fat: 21 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 72.6mg | 3 % | |
Potassium 810.1mg | 21 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 7.3g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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