Scrumptious Summer Ratatouille


DiabetesAmerica's Blog


  • 1 tbsp olive oil
  • 1 1/2c zucchini, sliced
  • 1 1/2c yellow squash, sliced
  • 1c onion, sliced
  • 1c cherry tomatoes, halved
  • 1/3c fresh mint leaves, minced
  • 1tbsp lemon juice
  • 1 4.75 oz can prepared eggplant caponata
  • 1/4tsp salt
  • 1/4tsp ground black pepper


  • In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
  • Remove the zucchini-yellow squash mixture to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.

Nutritional Information (Per 1c Serving):
Calories: 105
Protein: 2g
Fat: 6g
Dietary Fiber: 4g
Carbohydrates: 11g

*Recipe Adapted from*

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