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Food

Recipe: Ratatouille purée

Ratatouille puree
(Gary Friedman / Los Angeles Times)

 6 minutes. Makes 2 cups of spread

2 cups ratatouille

2 tablespoons smooth Dijon mustard

1 tablespoon balsamic vinegar

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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

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Calories 84

Protein 1 gram

Carbohydrates 5 grams

Fiber 1 gram

Fat 7 grams

Saturated fat 1 gram

Cholesterol 0

Sugar 3 grams

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Sodium 132 mg


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