The Recipe Critic · by Alyssa Rivers★ 4.0 (1)
Classic Ratatouille
NUTRITION · PER SERVING60M COOK
CAL 6%·PRO 8%
CARBS 21G75% OF CAL
7G FIBER0G ADDED13G INTRINSIC1G OTHER13G TOTAL SUGAR
FAT 3G25% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced summer vegetables simmered in a seasoned tomato sauce with herbs and balsamic vinegar. Tender and richly flavored.
sideitalian🥧 baking dish🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely chopped
- 1 (15 ounces) canned crushed tomatoes
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon dried Italian herbs
- 1/4 teaspoon sea salt (to taste)
- 2 small zucchini
- 2 small yellow squash
- 2 small Japanese eggplant
- 5 roma tomatoes
- sea salt & pepper to taste
At a glance
PER SERVING · TIME 60M
CAL 6%·PRO 8%
CARBS 21G75% OF CAL
7G FIBER0G ADDED13G INTRINSIC1G OTHER13G TOTAL SUGAR
FAT 3G25% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 101mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 925mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.