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Ratatouille II  (Not yet rated)

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Submitted by baker

An easy side dish with a mix of vegetables

Cal: 266 Fat: 15g Carbs: 20g Protein: 17g Fiber: 7g
More Nutrition...


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Original recipe serves 4

Ingredients (serves 1757664)

½ 2x 3x Reset

  • 1318248 cloves garlic ; minced
  • 439416 medium eggplant ; cut into 1/2 inch cubes
  • 878832 medium zucchini ; sliced
  • 878832 medium tomatoes ; chopped
  • 878832 cups mushroom ; sliced
  • 439416 large onions ; sliced
  • 439416 large green bell pepper ; sliced
  • 878832 tablespoons olive oil ; divided
  • 439416 cups parmesan cheese ; grated
  • 878832 teaspoons parsley
  • salt ; to taste

  • In My Kitchen


    • You will also need: baking dish, casserole dish

    Directions

     Prep: 15 min | Cook: 55 min | Ready in: 1 hr 10 min
    1. Preheat oven to 350F (175C)
    2. Brush the bottom of a 1 1/2 quart baking dish or casserole dish with 1 tablespoon of olive oil.
    3. Heat remaining tablespoon of oil in a large skillet over medium heat.  Add the garlic and cook until golden.
    4. Add the parsely and eggplant, cooking until the eggplant is tender, about 10 minutes. Add salt to taste.
    5. Spread the eggplant mixture on the bottom of the baking dish and sprinkle with parmesan.
    6. Add a layer of zucchini slices and season with more parmesan and salt.
    7. Add layers of tomato, onion, bell pepper and mushroom, sprinkling each layer with salt to taste and parmesan.
    8. Bake in the preheated oven for 45 minutes or until the vegetables are tender.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    13.3
    --
    6.6
    27.4
    23.2
    6.6
    33
    1.3


    Calories: 265.8
    Total Sugars: 7g
    Carb.: 19.7g
    Fiber: 6.8g
    Total Fats: 15.1g
    Cholesterol: 19.8mg
    Protein: 16.5g
    Sodium: 30.6mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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    See also
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  • Spanish Rice
  • Ratatouille
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