Cascades Ratatoille
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 102.6
- Total Fat: 4.0 g
- Cholesterol: 4.4 mg
- Sodium: 772.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.6 g
- Protein: 4.3 g
View full nutritional breakdown of Cascades Ratatoille calories by ingredient
Introduction
Flavorful mix of eggplant, zucchini, tomatoes, celery and onion with Itallian spices. The flavor is out of this world, truly more than the sum of the parts. Flavorful mix of eggplant, zucchini, tomatoes, celery and onion with Itallian spices. The flavor is out of this world, truly more than the sum of the parts.Number of Servings: 18
Ingredients
-
1 large onion
1 Tbsp minced garlic
3 Tbsp margarine
1 Tbsp salt
1 tsp black pepper
1 Tbsp ground oregano
1 Tbsp ground basil
3 stalks celery (about 1 cup)
1 green bell pepper (med to large)
4 medium zucchini squash (about 1.5.lbs)
1 large cans diced tomato (plain, no spices)
1 large eggplant
1 cup grated parmesan cheese
Directions
Chop onion
Saute onion and minced garlic in margerine until onion starts to go clear and tender.
Add salt, pepper, oregano and basil and stir into saute.
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In a large pot (approx 8 qt.):
Heat approx 8 cups water, with a tbsp salt to boiling.
Parboil vegetables until slightly tender. Add vegetables in order listed so that tougher veges like celery and green pepper get boiled a longer time.
Chop celery
Slice and chop green pepper into approx 1/2" to 1" pieces
Slice zucchini lengthwise then into slices approx 1/2" to 3/4" thick
Peel skin off eggplant with vegetable peeler then slice and cut into approx. 1" cubes. (do eggplant last as it will turn brown in the air).
When eggplant starts to get tender, drain off boiling water by dumping vegetables in a collander.
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Drain tomato juice off canned diced tomatoes, and add tomatoes to large pot.
Add parboiled vegetables back into pot.
Add sauted onions and spices to pot.
Stir vegetables and onions together.
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Preheat oven to 350 degrees.
Pour vegetable mixture into a large baking pan or glass casserole dish. Vegetables should be able to spread out to approx. 2" thick..
Sprinkle top with grated parmesan cheese.
Bake uncovered for 20 - 25 minutes.
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Makes 18 - 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JIMDARCH.
Saute onion and minced garlic in margerine until onion starts to go clear and tender.
Add salt, pepper, oregano and basil and stir into saute.
----------------------------
In a large pot (approx 8 qt.):
Heat approx 8 cups water, with a tbsp salt to boiling.
Parboil vegetables until slightly tender. Add vegetables in order listed so that tougher veges like celery and green pepper get boiled a longer time.
Chop celery
Slice and chop green pepper into approx 1/2" to 1" pieces
Slice zucchini lengthwise then into slices approx 1/2" to 3/4" thick
Peel skin off eggplant with vegetable peeler then slice and cut into approx. 1" cubes. (do eggplant last as it will turn brown in the air).
When eggplant starts to get tender, drain off boiling water by dumping vegetables in a collander.
------------------------------------------------------------
Drain tomato juice off canned diced tomatoes, and add tomatoes to large pot.
Add parboiled vegetables back into pot.
Add sauted onions and spices to pot.
Stir vegetables and onions together.
------------------------------------------------------------
Preheat oven to 350 degrees.
Pour vegetable mixture into a large baking pan or glass casserole dish. Vegetables should be able to spread out to approx. 2" thick..
Sprinkle top with grated parmesan cheese.
Bake uncovered for 20 - 25 minutes.
-------------------------------------------------------
Makes 18 - 20 servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JIMDARCH.