Try this Easy Ratatouille recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a large, deep skillet. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, bell pepper and bay leaf. Season with salt and pepper, cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour. Discard the bay leaf and serve warm or at room temperature.
Optional: Grate cheese (Parmesan or Swiss) when serving over rice, quinoa or couscous.
Make Ahead The ratatouille can be refrigerated for 3 days.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 92 | ||
Calories from Fat: 29 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 595.7mg | 21 % | |
Potassium 746.1mg | 20 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 8.4g | ||
Protein 3.2g | 5 % | |
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: 92
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