Ratatouille
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 125.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 460.7 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.7 g
- Protein: 3.1 g
View full nutritional breakdown of Ratatouille calories by ingredient
Introduction
This dish is an attempt to reproduce the ratatouille in the movie "Ratatouille." It is less a stew than traditional ratatouille and more casserole-like than the movie version. One serving is a generous main course.Goes well with quinoa pilaf with goat cheese and spinach. This dish is an attempt to reproduce the ratatouille in the movie "Ratatouille." It is less a stew than traditional ratatouille and more casserole-like than the movie version. One serving is a generous main course.
Goes well with quinoa pilaf with goat cheese and spinach.
Number of Servings: 4
Ingredients
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1 japanese egglant, thinly sliced
2 red bell pepper, thinly sliced (rings)
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
1 can (14.5 oz.) fire roasted diced tomatoes
3 cloves garlic, minced
1/2 medium yellow onion, finely chopped
2 tbsp. extra virgin olive oil
1/4 tsp. kosher salt
1 tbsp. dried parsley
1 tsp. thyme, fresh
1/2 tsp. salt
Tips
The more closely matched the vegetables are in diameter, the easier it will be to layer them.
Directions
Serving Size: makes 4 servings
Preheat over to 375 degrees.
In a large oval casserole dish, place tomatoes, onion, parsley, garlic, and 1 tbsp. olive oil. Stir to combine. Layer sliced vegetables on top of tomato sauce, overlapping each slice on top of the previous and alternating vegetables to maximize color and texture variations.
Sprinkle thyme leaves, salt, and freshly grated pepper on top of vegetables. Drizzle remaining tablespoon of olive oil over vegetables (or use olive oil spray).
Cover with parchment paper. Bake in a 375 degree oven for 50 minutes or until vegetables are soft. Let rest for 10 minutes to cool before serving.
Preheat over to 375 degrees.
In a large oval casserole dish, place tomatoes, onion, parsley, garlic, and 1 tbsp. olive oil. Stir to combine. Layer sliced vegetables on top of tomato sauce, overlapping each slice on top of the previous and alternating vegetables to maximize color and texture variations.
Sprinkle thyme leaves, salt, and freshly grated pepper on top of vegetables. Drizzle remaining tablespoon of olive oil over vegetables (or use olive oil spray).
Cover with parchment paper. Bake in a 375 degree oven for 50 minutes or until vegetables are soft. Let rest for 10 minutes to cool before serving.