COOKING WITH KIDS
Ratatouille Nachos
ACTIVE: 45 min TOTAL: 45 min
TO MAKE AHEAD: Store pita chips (Step 3)
airtight at room temperature for up to 1 day.
Refrigerate ratatouille (Step 2) for up to 2 days.
Baking your own pita chips is easy, plus it helps
keep sodium levels in check to balance out the
salty feta on top.
2 tablespoons extra-virgin olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon herbes de Provence
¼ teaspoon kosher salt
¼ teaspoon ground pepper
1 small eggplant (about 1 pound),
cut into ¾ -inch pieces
1 medium zucchini, cut into ½ -inch pieces
1 medium summer squash, cut into ½ -inch
pieces
1 medium tomato, chopped
½ cup no-salt-added tomato sauce
4 tablespoons chopped fresh basil,
divided
3 6-inch whole-wheat pitas
1¼ cups crumbled feta cheese
- Preheat oven to 400°F.
- Heat 1 tablespoon oil in a large skillet over
medium heat. Add onion and cook until soft-
ened, about 5 minutes. Add garlic, herbes de
Provence, salt and pepper; cook, stirring occa-
sionally, until fragrant, about 1 minute. Add
eggplant, zucchini and squash; cook, stirring
occa sionally, until starting to soften, about 5
minutes. Stir in tomato; cook until softened,
about 3 minutes. Add tomato sauce and 2 table-
spoons basil; bring to a simmer. Cook, stirring
occasionally, until thickened, about 10 minutes.
KIDS
HELP
- Meanwhile, split pitas horizontally so
you have 6 rounds. Brush both sides of
the pitas with the remaining 1 tablespoon oil,
then cut each round into 8 wedges and place
on a rimmed baking sheet. Bake, turning once,
until crisp, about 10 minutes.
KIDS
HELP
- Spread the pita chips on a serving
platter. Top with the ratatouille, feta and
the remaining 2 tablespoons basil.
SERVES 5: 2 cups each
CAL 293 / FAT 15G (SAT 7G) / CHOL 33MG / CARBS 31G /
TOTAL SUGARS 10G (ADDED 0G) / PROTEIN 13G /
FIBER 7G / SODIUM 599MG / POTASSIUM 564MG.
Oui, Oui!
Give sheet-pan nachos a
veggie-packed French twist.
Kids will have fun helping
out with DIY pita chips while
an easy skillet ratatouille
topping simmers away.
By Joy Howard
BLAINE MOATS; STYLING: KELSEY BULAT (FOOD), SUE MITCHELL (PROPS); INSET: BRETT SIMISON
44 EATINGWELL JULY/AUGUST 2019
Heady
toppers
Fragrant
ingredients like
herbs, onions and
garlic, also known
as aromatics, add
depth of fl avor to
a dish. We cook
them in oil at
the start of this
recipe to release
their aroma.
