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Categories: Sauces and condiments, Vegetarian

Ratatouille purée

Ratatouille purée
Gary Friedman / Los Angeles Times

A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet and herbaceous, rich with olive ... Read more

Total time: 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

Step 1Combine 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 1/4 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.
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