Ratatouille Recipe
User Reviews
5
4 reviews
Excellent
Ratatouille Recipe
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Ratatouille combines the freshest of summer vegetables into one delish dish. This ratatouille recipe is artfully arranged and roasted with a light dressing.
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Ingredients
- 1 tomato sliced, medium
- 1 onion sliced
- 1 bell pepper sliced
- 1 red pepper sliced
- 1 bell pepper sliced
- 1 eggplant sliced, small
- 1 zucchini sliced, medium
- 1 yellow squash sliced, medium
- 1 clove garlic minced
- 1/4 /4 cup olive oil
- 1/4 /4 cup balsamic vinegar
- 1/4 /4 teaspoon salt sea salt
- 1/4 /4 teaspoon thyme fresh
Instructions
- Preheat oven to 375º F. Spray nonstick cooking spray onto bottom and sides of pie plate.
- Arrange, in alternating colors, slices of tomatoes, onion, peppers, eggplant, zucchini, and squash around sides and bottom of pie plate. Set aside.
- Mix olive oil, balsamic vinegar, salt, thyme, and minced garlic in small mixing bowl, whisking until well blended. Drizzle mixture over vegetables. Place in oven and cook for 30 minutes.
Nutrition Information
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Calories
205kcal
(10%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
161mg
(7%)
Potassium
694mg
(15%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
2440IU
(49%)
Vitamin C
124.7mg
(139%)
Calcium
37mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 161mg | 7% |
| Potassium | 694mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 2440IU | 49% |
| Vitamin C | 124.7mg | 139% |
| Calcium | 37mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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