Ratatouille
Recipe Type:
Vegetarian
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
7.06 oz
eggplant
7.06 oz
zucchini
7.06 oz
Bell peppers
14.12 oz
Tomatoes
7.06 oz
Onions
4 tbsp
olive oil
2 cloves
garlic
0.35 oz
Fresh Basil
0.18 oz
fresh thyme
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
Slice the eggplant, zucchini, bell peppers, and onions into thin rounds or strips.
Step 2
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the onions and garlic and sauté until fragrant.
Step 3
Add the eggplant, zucchini, and bell peppers to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.
Step 4
Add the tomatoes, basil, thyme, salt, and black pepper to the skillet. Stir well to combine.
Step 5
Reduce the heat to low and cover the skillet. Simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
Step 6
Serve the ratatouille hot as a side dish or as a main course with crusty bread or pasta.
Nutrition Facts
Fat:
3 g
(27
kcal)
Protein:
1 g
(4
kcal)
Carbohydrates:
6 g
(24
kcal)
| Calories | 4.415 kcal | 0.22% |
| Vitamin A | 1.3245 IU | 0.15% |
| Monounsaturated Fat | 0.1766 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.2649 g | 0.19% |
| Carbohydrates | 0.5298 g | 0.11% |
| Sodium | 26.49 mg | 5.3% |
| Fibers | 0.1766 g | 0.46% |
| Sugars | 0.3532 g | 0% |
| Protein | 0.0883 g | 0.1% |
| Vitamin C | 1.766 mg | 1.96% |
| Calcium | 0.1766 mg | 0.04% |
| Iron | 0.3532 mg | 0.07% |
| Potassium | 0.5298 mg | 0.11% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.3532 mg | 27.17% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.5298 mg | 3.53% |
| Zinc | 0.1766 mg | 0.04% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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