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Easy Ratatouille

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

55 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each eggplant
cut into 1-inch cubes
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1 each zucchini
cut into 1 inch cubes
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1 each yellow summer squash
cut into 1-in cubes
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2 each red onion
cut into eighths
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1 each green bell peppers
cut into 1-in cubes
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1 each sweet red bell peppers
cut into 1-in cubes
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6 each italian plum (roma) tomatoes
coarsely chopped
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Marinade
½ cup olive oil
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2 tablespoons dijon mustard
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¼ cup balsamic vinegar
or red
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4 each garlic cloves
chopped
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3 tablespoons basil
fresh, chopped, or 3 teaspoons dried
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2 tablespoons oregano
fresh, chopped, or 2 teaspoons dried
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¼ teaspoon cayenne pepper
optional
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1 x salt
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1 x black pepper
ground, to taste
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Garnish
3 tablespoons parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
1 each eggplant
cut into 1-inch cubes
* Camera
1 each zucchini
cut into 1 inch cubes
Camera
1 each yellow summer squash
cut into 1-in cubes
* Camera
2 each red onion
cut into eighths
Camera
1 each green bell peppers
cut into 1-in cubes
Camera
1 each sweet red bell peppers
cut into 1-in cubes
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6 each italian plum (roma) tomatoes
coarsely chopped
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Marinade
118 ml olive oil
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3E+1 ml dijon mustard
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59 ml balsamic vinegar
or red
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4 each garlic cloves
chopped
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45 ml basil
fresh, chopped, or 3 teaspoons dried
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3E+1 ml oregano
fresh, chopped, or 2 teaspoons dried
* Camera
1.3 ml cayenne pepper
optional
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1 x salt
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1 x black pepper
ground, to taste
* Camera
Garnish
45 ml parsley leaves
chopped
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Directions

Place all vegetables in large bowl. Combine marinade ingredients in separate bowl and whisk together.

Pour marinade over vegetables tossing vegetables well.

Place in roasting pan and roast at 425 degrees F(or 220 degrees C) for 45 minutes to 1 hour or until vegetables are browned and tender.

Toss everything together to combine flavours.

Sprinkle with parsley before serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine.

The classic ratatouille calls for sautéeing each vegetable individually then combining them.

By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 25267% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 83mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 7g
Vitamin A 41% Vitamin C 120%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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