Cooking ratatouille on a sheet pan in the oven isn’t just easier than cooking it in a pot on the stove, it’s also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish. Featured in: Ratatouille, Simplified And Just As Satisfying.
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Serving Size: 1 recipe (2545g) | ||
Recipe Makes: 1 | ||
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Calories: 1031 | ||
Calories from Fat: 626 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.5g | 93 % | |
Saturated Fat 47.1g | 235 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 179.2mg | 55 % | |
Sodium 1192.6mg | 41 % | |
Potassium 1577.5mg | 42 % | |
Total Carbohydrate 56.1g | 16 % | |
Dietary Fiber 17.4g | 69 % | |
Sugars, other 38.7g | ||
Protein 56.6g | 81 % | |
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: 1031
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