NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the diced eggplant, sliced zucchini, and chopped bell peppers with the olive oil and sea salt on the prepared sheet.

• 3

  Roast the vegetables for 20 minutes or until they are tender and starting to turn golden brown.

• 4

  While the vegetables roast, brown the ground turkey in a large skillet over medium heat until no pink remains.

• 5

  Add the minced garlic, dried oregano, black pepper, and red pepper flakes to the turkey and cook for 1 minute until fragrant.

• 6

  Stir the roasted vegetables and tomato puree into the skillet, simmering for 5 minutes to allow the flavors to meld.

• 7

  Serve the ratatouille hot in a bowl for a satisfying and clean meal.