Baked Ratatouille with Havarti Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered eggplant, zucchini, and squash baked in tomato sauce with herbs and topped with melted cheese. A classic French-Italian vegetarian main with layers of summer vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant (sliced 1/8th inch thick)
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1/2 small onion (diced)
- 3 garlic cloves (crushed)
- 1/8 tsp cracked black pepper
- 2 cups crushed tomatoes
- 1/8 tsp red pepper flakes (optional)
- 1 bay leaf
- 1 teaspoon fresh thyme (chopped)
- 4 fresh basil leaves (finely chopped)
- 1 small red bell pepper (diced)
- 1 small yellow bell pepper (diced)
- 1 small zucchini (6 ounces, sliced 1/8th inch thick)
- 1 small yellow squash (6 ounces, sliced 1/8th inch thick)
- 3 oz light Havarti cheese (shredded)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 55m
- Sodium
- 774mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1089mg
- Calcium
- 217mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 774MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.