Try this John Hodges's Ratatouille recipe, or contribute your own.
Suggest a better descriptionCoat large skillet with olive oil over medium heat. Saute each vegetable (zucchini, squash, and eggplant) separately for 4 minutes or until tender. Then cook onion, garlic and peppers together to deglaze the pan. Combine all vegetables in a large roasting pan. Add canned tomatoes and spices and stir to blend. Sprinkle top with bread crumbs mixed with Parmesan cheese.
Cover and bake for at 350 degrees for 30 minutes. Uncover and bake for 20 minutes.
The secret to this recipe is cooking the vegetables separately!
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Serving Size: 1 Serving (1484g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1890 | ||
Calories from Fat: 962 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.9g | 143 % | |
Saturated Fat 62.6g | 313 % | |
Monounsaturated Fat 34.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 390.7mg | 120 % | |
Sodium 1479.6mg | 51 % | |
Potassium 4404mg | 116 % | |
Total Carbohydrate 144.1g | 42 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 141.4g | ||
Protein 94g | 134 % | |
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: 1890
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