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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.1
  • Total Fat: 8.4 g
  • Cholesterol: 3.3 mg
  • Sodium: 819.2 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Ratatouille calories by ingredient
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Ratatouille

Submitted by: MARTHAFROMMASS

Introduction

The ingredient list can be modified to suit what is in season or what is in your refrigerator. Lots of chopping but otherwise easy and worth it! The ingredient list can be modified to suit what is in season or what is in your refrigerator. Lots of chopping but otherwise easy and worth it!
Number of Servings: 6

Ingredients

    1 eggplant, peeled and cut into 1/2 inch cubes
    2 zucchini, cut into 1 inch cubes OR sliced thin
    1 summer squash, cut into 1 inch cubes OR sliced thin
    1 container of sliced mushrooms (~ 2 cups; I used button mushrooms)
    2 tomatoes, seeded and chopped
    1 Green bell pepper, seeded and chopped
    1 medium onion, sliced thin
    4 cloves garlic
    kosher salt
    olive oil, ~3 tablespoons
    Pecorino Romano cheese, ~4 tbl (could substitute parmesan but that is not contemplated in the recipe calculations)

Directions

Prep all ingredients. In a skillet or oven proof/stove top ready pan (such as dutch oven), cook eggplant, garlic and onion in olive oil for ~10 minutes or until soft. On top of eggplant, layer other vegetables one at a time. In between each layer sprinkle with kosher salt and pecorino romano cheese. Bake, covered, at 350 degrees for 35 minutes. Remove cover and cook for an additional 10 minutes. If desired, serve over rice. Serving size is approximately 2 cups.

Number of Servings: 6

Recipe submitted by SparkPeople user MARTHAFROMMASS.





TAGS:  Vegetarian Meals |

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