A ratatouille recipe perfect for all those fresh garden veggies: squash, zucchini, eggplant and tomatoes!
Remove outer peel from eggplant and dice into ½ inch pieces
Heat 2 tbsp. of olive oil in a heavy skillet
Sauté the diced eggplant for 2-3 minutes then place on a towel to drain
After draining place cooked eggplant into a small oval casserole dish
Preheat oven to 375° F
Carefully slice the zucchini , yellow squash , and tomatoes about ¼ inch even slices
Slice the Brie also into ¼ inch slices (utilizing a cheese wire makes simplifies this)
Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center
When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme
Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 408 | ||
Calories from Fat: 335 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.3g | 50 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 22.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 35.4mg | 11 % | |
Sodium 232.6mg | 8 % | |
Potassium 650.3mg | 17 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 5.8g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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