By Christyna Mangum
Ratatouille
6 steps
Cook:1h 5min
Notes-
Serve over polenta, spinach, brown rice, whole wheat pasta, or with hearty whole grain bread.
Top with grated Parmesan cheese, if you like.
For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking
Updated at: Wed, 16 Aug 2023 22:02:12 GMT
Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories141.2 kcal (7%)
Total Fat10.8 g (15%)
Carbs10.6 g (4%)
Sugars6.6 g (7%)
Protein2.6 g (5%)
Sodium157.5 mg (8%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1red onion
small
2 clovesgarlic
medium
1eggplant
small
1zucchini
medium
1yellow squash
medium
1tomato
large
3 tablespoonscanola oil
1 teaspoondried basil
1 teaspoondried oregano
¼ teaspoonsalt
¼ teaspoonground black pepper
Materials
Instructions
Step 1
Preheat oven to 425°F.
Step 2
Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash, and tomato.
Step 3
Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
Step 4
In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.
Step 5
Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
Step 6
Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes more.
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