Ratatouille's Ratatouille
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 132.8
- Total Fat: 8.0 g
- Cholesterol: 8.7 mg
- Sodium: 434.2 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.2 g
- Protein: 5.6 g
View full nutritional breakdown of Ratatouille's Ratatouille calories by ingredient
Number of Servings: 8
Ingredients
-
½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup crushed tomato
2 Tbsp. Extra Virgin olive oil, divided
1 small eggplant
1 zucchini
1 yellow squash
1 red bell pepper
Few sprigs fresh thyme
Salt and pepper
5 oz. soft goat cheese, for serving
Directions
Preheat oven to 375 degrees.
Pour tomatoes into bottom of a baking dish. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
Slice the eggplant, zucchini, squash and bell pepper, approximately 1/16-inch thick.
Arrange the sliced vegetables in a spiral pattern beginning on the outside of the baking dish, working your way toward the center. If there are any remaining red pepper slices, lay one on top of the center of the casserole.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Sprinkle the fresh thyme over the dish.
Cover dish parchment paper or a glass lid.
Bake for approximately 50 minutes, until vegetables have released their liquid, are clearly cooked, and the tomato sauce is bubbling but nothing is brown at the edges.
Serve with a dab of soft goat cheese on top.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLESHORTLEGS.
Pour tomatoes into bottom of a baking dish. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
Slice the eggplant, zucchini, squash and bell pepper, approximately 1/16-inch thick.
Arrange the sliced vegetables in a spiral pattern beginning on the outside of the baking dish, working your way toward the center. If there are any remaining red pepper slices, lay one on top of the center of the casserole.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Sprinkle the fresh thyme over the dish.
Cover dish parchment paper or a glass lid.
Bake for approximately 50 minutes, until vegetables have released their liquid, are clearly cooked, and the tomato sauce is bubbling but nothing is brown at the edges.
Serve with a dab of soft goat cheese on top.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLESHORTLEGS.
