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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 108.9
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 130.6 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Ratatouille, 4 servings calories by ingredient
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Ratatouille, 4 servings

Submitted by: EDEROSIER01

Introduction

This is adapted from the recipe used for the movie Ratatouille, from Thomas Keller's "The French Laundry" cookbook This is adapted from the recipe used for the movie Ratatouille, from Thomas Keller's "The French Laundry" cookbook
Number of Servings: 4

Ingredients

    onion, thinly sliced, 1 cup
    bell pepper, red, yellow & green, thinly julienned, 2 cups total
    2 sprigs fresh thyme
    2 sprigs fresh parsley
    1 bay leaf
    1/4 cup canola oil

    1 cup zucchini, thinly sliced on mandoline
    1 cup summer squash, thinly sliced on mandoline
    1 cup chinese/ japonese eggplant, thinly sliced on mandoline
    1 cup roma tomatoes, thinly sliced
    Make sure all vegetables are as close in diameter as you can make them

    salt to taste
    olive oil
    1 clove garlic, minced

Directions

Prep all vegetables

heat oil in large saute pan on medium low. cook onions, peppers & herbs in 1/4 cup oil until softened, not browned. Add salt to taste while cooking.

put sauteed onions & peppers in bottom of a 12inch baking dish, discard extra oil & herbs

layer zucchini, summer squash, eggplant & tomatoes in a circle around the top of the peppers & onions. brush with olive oil & sprinkle on garlic & season with salt.

cover tightly with foil. bake in 275* oven for 2 hours. Uncover & cook an additional 15 minutes. Let cool to room temp, then refridgerate to let flavors blend. Reheat gently in oven & serve.

Serves 4 as a generous side dish.

Number of Servings: 4

Recipe submitted by SparkPeople user EDEROSIER01.






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