Home ยป Ratatouille



Hmmm…what’s been up over here?

We served guacamole grilled cheese this week for lunch one day. It was GOOD, but not epic, like I had anticipated. For some reason, this is seriously perplexing me.

I’ve been craving protein for breakfast – bring on the eggs. Breakfast cookies, I’ll catch ya on the flip side. No worries. It’s a see ya later, not a goodbye forever.

My morning coffee habit is getting a bit unruly. Why does iced coffee have to taste so darn good when the weather warms up? #switchtodecafwoman


I’m back to playing hockey, nearly pain-free. I’m pretty excited about that. Yet, I haven’t scored any goals. In fact, my team hasn’t scored any goals. Something needs to change. Losing is getting old, even for someone who doesn’t mind losing.

Lily has an ear infection, and a skin irritation, and several other issues. My dog is falling apart at 4 years of age and is on 3 prescription meds right now.

The Bachelorette is such a guilty pleasure. What is it about a doting father that makes women go insane for them? I just as well assume the season end now because he seems utterly perfect. And…yum.


I ate a piece of cheesecake for brunch yesterday. I justified this because I hadn’t yet had breakfast by 12:30pm and it was OREO cheesecake. Homemade by a friend at work. There’s no turning that down. And it was a small piece, after all…

I’m down about 8 pounds, too. We can chalk that up to stress…but I’m not complaining.

I think super healthy, low calorie dinners that are packed with nutrition such as this Ratatouille are of help, too. When warmer weather hits, I’m all about light, healthy meals…and love it.



Ratatouille slightly adapted from Food Network, Emeril Lagasse

1/4 cup olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 small eggplant, roughly chopped
2 tsp fresh thyme leaves, minced
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 zucchini squash, roughly chopped
1 yellow squash, roughly chopped
1 (28 oz) can diced tomatoes, undrained
1/4 cup fresh basil leaves, minced
1/4 cup fresh parsley leaves, minced
3/4 tsp salt and freshly ground black pepper, to taste


Set a large skillet or wok over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan, cooking until softened and translucent, about 5 minutes.

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.

Add the bell peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, salt, and pepper, to taste; stir well. Cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature over pasta, if desired.

Yield: 6 servings (about 1 1/2 cups each)

Nutrition Information (per serving): 157 calories; 9.2 g. fat; 0 mg. cholesterol; 660 mg. sodium; 18.3 g. carbohydrate; 5.5 g. fiber; 1.8 g. protein; 8.7 g. sugar

Result: A nutrient-packed, light meal. I served this over whole wheat pasta, but it can be eaten on its own, over rice, etc. The fresh herbs are key in this recipe, as well as using a quality olive oil. The veggies will take on all of the flavors. Don’t forget the salt – this one needs it! Despite the chopping, the recipe comes together quickly because everything is added in stages and you can work as you go. Delicious! Enjoy!


 Diabetes Symposium today. Only nerds get this excited for all-day conferences 😀

Be well,


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  1. Grace @ FoodFitnessFreshAir
    May 30, 2013 / 9:38 am

    That surprises me too, that the guac grilled cheese wasn’t epic! And I hear you – me and iced coffee become best pals once summertime hits. I love ratatouille in the summer too. My mom made this a ton growing up from the summer garden.

  2. Anne Marie@New Weigh of Life
    May 30, 2013 / 9:58 am

    OMG I was looking for some summertime recipes – this looks awesome!

  3. Jennifer
    May 30, 2013 / 10:29 am

    Looks great! Just wondering….does the 157 calories per serving include the whole wheat pasta? Or just the veggies? Thanks ๐Ÿ™‚

    • Nicole, RD
      May 31, 2013 / 7:01 am

      Hi Jennifer! The nutrition information is for the Ratatouille only, unfortunately ๐Ÿ™‚ The pasta would be in addition. Sorry for the confusion!

  4. Leah @ Why Deprive?
    May 30, 2013 / 11:25 am

    I’ve never really known what ratatouille was before. This sounds really good. Definitely a Leah type meal. ๐Ÿ™‚

  5. Sara Flynn
    May 30, 2013 / 11:32 am

    This looks amazing!!! This may be on my meal plan next week :). That’s awesome you play Hockey. I am a new reader… and you probably have mentioned this before but do you watch Hockey as well? If so who is your team?… I am a die- heart Bruins fan! Did you watch that Blackhawks game last night?… It was crazy! Sorry if you are a Red Wing fan… but like wow. I was so happy they won, that was a shitty call… I couldn’t imagine what Blackhawk fans would have done if they didn’t win that game…

    • Nicole, RD
      May 30, 2013 / 8:59 pm

      Hey Sara! Thank you! I do watch hockey when it’s on…but it never seems to be on my cable! Game 7 wasn’t on so I missed the whole thing! Sore subject! I am from Chicago and live in MI, so even though it doesn’t make much sense, I love both teams ๐Ÿ™‚ I grew up a Red Wings fan but the Hawks just deserved it ๐Ÿ™‚ Love that you love hockey!!!

  6. Renee@Mykitchenadventures
    May 30, 2013 / 3:46 pm

    I love ratatouille. I make a version from a Williams-sonoma French cookbook I own. It really is the perfect summer meal, because it is as delicious warm as it is cold or room temp. Fresh herbs in this dish makes all the difference! Here is my version…http://mykitchenadventures1.blogspot.com/2011/06/ratatouille.html

    I hope your team wins soon! My son just came off a lacrosse season only winning two games of the 10 or so they played. You are right, playing is fun, but it’s just nice to win once in a while! ๐Ÿ™‚

    • Nicole, RD
      May 30, 2013 / 8:58 pm

      That looks so good! Thanks, Renee!!

  7. Kelsey
    May 30, 2013 / 10:26 pm

    This looks perfect for summer, LOVE!

  8. Amy
    May 31, 2013 / 2:21 am

    I’m going through a similar breakfast phase! I used to be perfectly content with a bowl of cereal or a muffin, but now I’m really craving protein and veggies. It’s really strange for a girl with a sweet tooth as big as mine! (But I sometimes make up for it by sneaking an extra cookie after dinner…)

    And I could really use some coffee advice. I’ve been trying to avoid it for a long time, but on some days, I really need a little caffeine to get me through the afternoon. Do you have a favorite brand or blend of coffee to recommend?

    • Nicole, RD
      May 31, 2013 / 7:03 am

      Good morning, Amy! ๐Ÿ™‚ I like dark roast blends and I’m not a huge coffee guru by any means. As long as it’s super strong and dark, I’m happy! I do like Gold Berry a lot – the owner is a friend of a friend, basically, and the coffee is amaaaazing! ๐Ÿ™‚ http://www.goldberryroasting.com/shop-coffees/ I’m also good with the traditional Starbucks and all that …just need my dark roast!

      • Amy
        May 31, 2013 / 2:42 pm

        Thanks Nicole! The first one on the website — Goldberry’s Blend — sounds really tempting since it promises undertones of dark chocolate. (I’m such a chocoholic!) I’ll take a look at the different dark roasts next time I’m at Starbuck’s or the grocery store!

  9. Dianne
    May 31, 2013 / 6:58 am

    We love Ratatouille! I will have all the ingredients from my summer garden except the pasta!! ๐Ÿ™‚

  10. Amanda, RD- The Nutritionist Reviews
    June 9, 2013 / 5:36 pm

    I made this and it turned out great! Thanks Nicole. Love your recipes.

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