Ratatouille
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of roasted eggplant, zucchini, squash, and bell peppers braised in a rich tomato and herb sauce. This classic French vegetable dish is hearty enough to serve as a main and flavorful enough to impress.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Japanese eggplant (, ends trimmed)
- 1 zucchini (, ends trimmed)
- 1 yellow squash (, ends trimmed)
- 4 roma tomatoes (, ends trimmed)
- 2 tablespoons extra-virgin olive oil
- 1 sweet onion (, diced)
- 1 red bell pepper (, seeds and ribs removed, diced small)
- 1 yellow bell pepper ( , seeds and ribs removed, diced small)
- 4 cloves garlic (, minced)
- salt and pepper (, to taste)
- 28 ounce (can) crushed tomatoes
- 6 leaves fresh basil (, chopped)
- 8 leaves fresh basil (, chopped)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1 clove garlic (, minced)
- 3 tablespoons extra-virgin olive oil
At a glance
PER SERVING · TIME 80M
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
- 1h
- Sodium
- 320mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 813mg
- Calcium
- 58mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.