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Suggest a better descriptionPeel zucchini and eggplant; cut in bite-sized pieces. Cut tomatoes and onion in bite-sized pieces. Remove seeds and membrane from green pepper and cut into bite-sized pieces. The vegetables are browned separately, sauteed in oil over medium to high heat. Start with the onions and peppers. Once each is browned, combine them together into one pan and continue to cook slowly, covered. Add bay leaf, salt and pepper at this time. Cook eggplant next, followed by the zucchini, then the tomatoes with the garlic. In large pan, combine all ingredients and cook for 10 minutes. Serve warm. NOTE: Cooking time is approximately a half-hour for all the vegetables. They are cooked separately to keep them from getting water-logged. Ratatouille should not be mushy. Nutrition analysis per serving: 182 calories; 14 grams fat; 0 milligrams cholesterol; 10.3 milligrams sodium; 66% of calories form fat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 111 | ||
Calories from Fat: 50 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.1mg | 1 % | |
Potassium 652.1mg | 17 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 9.6g | ||
Protein 3g | 4 % | |
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: 111
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