Making Thyme for Health · by Sarah Rotavera
Quinoa Ratatouille
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 21%
CARBS 48G62% OF CAL
10G FIBER0G ADDED14G INTRINSIC24G OTHER14G TOTAL SUGAR
FAT 10G29% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted vegetables including eggplant, zucchini, and peppers served with fluffy quinoa. A vegetable-forward Mediterranean dish with aromatic herbs.
mainmediterranean🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry quinoa (cooked*)
- 1 large eggplant or 2 small (diced)
- 4 large tomatoes (seeded and diced)
- 2 red bell peppers (cored and diced)
- 2 zucchini (diced)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- herbs de Provence to taste**
- salt & pepper to taste
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 21%
CARBS 48G62% OF CAL
10G FIBER0G ADDED14G INTRINSIC24G OTHER14G TOTAL SUGAR
FAT 10G29% OF CAL
1G SAT9G 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
- 10m
- Cook
- 40m
- Sodium
- 212mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1207mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.