Recipe: Ratatouille purée
(Gary Friedman / Los Angeles Times)
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6 minutes. Makes 2 cups of spread
2 cups ratatouille
2 tablespoons smooth Dijon mustard
1 tablespoon balsamic vinegar
1/2 teaspoon Tabasco sauce
Salt to taste
Combine all of the ingredients in a food processor and pulse the blade until you have a slightly coarse, rustic purée and the oil is emulsified. Season the mixture with salt if necessary.
EACH ¼ CUP
Calories 84
Protein 1 gram
Carbohydrates 5 grams
Fiber 1 gram
Fat 7 grams
Saturated fat 1 gram
Cholesterol 0
Sugar 3 grams
Sodium 132 mg
