Low Fat Pork With Ratatouille Sauce Food

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GRILLED PORK AND RATATOUILLE



Grilled Pork and Ratatouille image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/4 cup packed light brown sugar
1 3-inch piece fresh ginger, peeled and thinly sliced
4 boneless center-cut pork chops (3/4 inch thick; 6 ounces each)
1/4 cup extra-virgin olive oil, plus more for the grill
Pinch of red pepper flakes
1/3 cup red wine vinegar
1 small or 1/2 large eggplant, sliced 1/2 inch thick
1 zucchini, halved lengthwise and sliced 1/4 inch thick
1 bunch scallions, trimmed
1 cup cherry tomatoes
1/4 cup fresh basil

Steps:

  • Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
  • Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
  • Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
  • Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
  • Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

HERB & GARLIC PORK WITH SUMMER RATATOUILLE



Herb & garlic pork with summer ratatouille image

Pack in the vegetables with a fragrant herb and garlic pork dish that is not only low-fat and low-calorie but also provides five of your five-a-day

Provided by Good Food team

Categories     Dinner

Time 40m

Yield 4 (or 2 with leftovers for other meals)

Number Of Ingredients 15

2 tsp rapeseed oil
2 red onions , halved and sliced
2 peppers (any colour), diced
1 large aubergine , diced
2 large courgettes , halved and sliced
2 garlic cloves , chopped
400g can chopped tomatoes
2 tsp vegetable bouillon
1 thyme spig
handful basil , stalks chopped, leaves torn and kept separate
475g pork tenderloin, fat trimmed off, cut into 2 equal pieces
2 garlic cloves , crushed
1 tbsp thyme leaves , plus a few sprigs to decorate
1 tsp rapeseed oil
brown rice or new potatoes, to serve

Steps:

  • Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
  • Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
  • If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.
  • To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.

Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

RATATOUILLE IN THE CROCK POT



Ratatouille in the Crock Pot image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Provided by Geema

Categories     Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

  • Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  • Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
  • Dot with half of the tomato paste.
  • Repeat layering process with remaining vegetables, spices and tomato paste.
  • Drizzle with olive oil.
  • Cover and cook on LOW for 7 to 9 hours.
  • Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  • Refrigerate to store.
  • May freeze up to 6 weeks.

ONE-POT PORK RATATOUILLE RECIPE BY TASTY



One-Pot Pork Ratatouille Recipe by Tasty image

Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley

Provided by Milloni Merchant

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 slices pork loin
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 clove garlic, minced
2 eggplants, diced
½ onion, diced
2 tomatoes, diced
¼ cauliflower
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup white wine
½ teaspoon salt
½ teaspoon pepper
fresh parsley, minced

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
  • Add olive oil and garlic. Stir until fragrant.
  • Combine eggplant, onion, tomato, cauliflower, and bell peppers.
  • Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
  • Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams

RATATOUILLE



Ratatouille image

Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day

Provided by Good Food team

Categories     Lunch, Side dish, Supper, Vegetable

Time 50m

Number Of Ingredients 10

2 large aubergines
4 small courgettes
2 red or yellow peppers
4 large ripe tomatoes
5 tbsp olive oil
supermarket pack or small bunch basil
1 medium onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1 tbsp red wine vinegar
1 tsp sugar (any kind)

Steps:

  • Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
  • Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
  • Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
  • Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
  • Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
  • Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
  • Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
  • Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium

LOW FAT PORK WITH RATATOUILLE SAUCE



Low Fat Pork With Ratatouille Sauce image

This is great served with a jacket potato, really filling but low in calories. It's also nice with any other grilled meat or fish.

Provided by -Sylvie-

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 lean boneless pork chops
1 teaspoon dried herbs
salt, to taste
crushed black pepper, to taste
1 onion, chopped
1 clove garlic, chopped
1 green pepper, diced
1 yellow pepper, diced
1 courgette, diced
3 1/2 ounces mushrooms, halved
1 (14 ounce) can chopped tomatoes
2 tablespoons tomato puree
1 teaspoon dried herbs
1 teaspoon caster sugar
salt, to taste
crushed black pepper, to taste

Steps:

  • For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
  • Add the dried herbs and sugar and season with salt and pepper to taste.
  • Bring to the boil, cover and simmer for 20-25 minutes.
  • For the chops, preheat your grill to a medium temperature.
  • Trim all excess fat from the chops.
  • Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
  • Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
  • (Times might need adjusting slightly depending on the size of your chops).

Nutrition Facts : Calories 356.1, Fat 13.5, SaturatedFat 4.7, Cholesterol 124, Sodium 104.2, Carbohydrate 15.1, Fiber 3.5, Sugar 7.6, Protein 43.3

BEST EVER RATATOUILLE



Best Ever Ratatouille image

From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Provided by kristenkrol

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaf
1/4 cup fresh basil, chopped

Steps:

  • Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
  • Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
  • Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
  • Season with salt and pepper to taste.
  • Add: tomatoes, thyme and bay leaf.
  • Reduce heat to low, cover, and cook 5 minutes.
  • Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

RATATOUILLE (CROCK POT)



Ratatouille (Crock Pot) image

Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.

Provided by Bev I Am

Categories     Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut into 1 inch cubes
salt
2 medium onions, chopped
2 cups chopped fresh tomatoes (about 3 medium)
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell peppers or 1 large yellow bell pepper, cut into 1/2 inch squares
3 medium zucchini, sliced
3 tablespoons olive oil
3 tablespoons dried basil
2 garlic cloves, crushed through a press
1/2 teaspoon fresh ground pepper
1 (6 ounce) can tomato paste
1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
3 tablespoons chopped fresh basil

Steps:

  • Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
  • Press out excess moisture.
  • Rinse the eggplant with water and pat dry with paper towels.
  • Place the eggplant in crock pot.
  • Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
  • Mix well.
  • Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
  • Stir in the tomato paste, olives, and the fresh basil.
  • Serve hot, room temperature or chilled.

LOW-FAT RATATOUILLE



Low-Fat Ratatouille image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

A 1-pound eggplant, sliced 1/2-inch thick
1 tablespoon extra-virgin olive oil, or more, to taste
1 large onion, chopped
1 sweet red pepper, seeded and diced
4 large cloves garlic, minced
2 medium-size zucchini, diced
3 medium-large ripe tomatoes, peeled, seeded, juiced and diced
2 large sprigs fresh thyme
1/4 cup slivered basil leaves
Salt and freshly ground black pepper
2 tablespoons red wine vinegar

Steps:

  • Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
  • Heat one tablespoon of oil in a heavy skillet. Add the onion, red pepper and garlic and saute over low heat until these vegetables are tender. Add the zucchini and tomatoes, increase the heat to medium-high and continue cooking the mixture, stirring it from time to time, until the zucchini has wilted. Stir in the diced eggplant.
  • Add the thyme, basil, salt and pepper and vinegar. Cook a few minutes longer until the ingredients are nicely combined. At this point additional olive oil can be added to taste.
  • Serve the ratatouille hot or at room temperature.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 607 milligrams, Sugar 7 grams

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