Ratatouille
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 156.8
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 785.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.5 g
- Protein: 2.0 g
View full nutritional breakdown of Ratatouille calories by ingredient
Introduction
Vegetable Casserole. Vegetable Casserole.Number of Servings: 10
Ingredients
-
1/2 cup olive oil
4 cups sliced Zucchini,
4 cups peeled and cubed Eggplant,
1/2 cup Green (Bell) Pepper strips,
1/2 cup Red Pepper strips
1/2 cup sliced Onion
2 tablespoons Garlic, minced
1/2 cup white wine
4 cups chopped Tomatoes (fresh or canned)
1 teaspoon thyme
4 bay leavs
1 teaspoon basil
1 teaspoon rosemary
1 tablespoon salt
1 teaspoon pepper
1 cup black olive, cut in halves
1/2 cup chopped parsley
Directions
PREHEAT oven to 350 degrees.
1. Saute peeled eggplant and zuchini in olive oil for 8 min.
2. Add red and green peppers, onion and garlic and saute for 6 more min.
3. While cooking mix together wine, chopped tomatoes, thyme, bay leaves, basil, rosemary, salt, pepper, olives (halved) & parsley.
4. Add wine mixture to veggies, stir and place in an oven-proof dish. Bake for 45 min or so....
Serves 10!
This can be served warm or cold. I enjoy it cold for lunch in the summer.
Number of Servings: 10
Recipe submitted by SparkPeople user IZABIZ.
1. Saute peeled eggplant and zuchini in olive oil for 8 min.
2. Add red and green peppers, onion and garlic and saute for 6 more min.
3. While cooking mix together wine, chopped tomatoes, thyme, bay leaves, basil, rosemary, salt, pepper, olives (halved) & parsley.
4. Add wine mixture to veggies, stir and place in an oven-proof dish. Bake for 45 min or so....
Serves 10!
This can be served warm or cold. I enjoy it cold for lunch in the summer.
Number of Servings: 10
Recipe submitted by SparkPeople user IZABIZ.