Ratatouille
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An iconic southern French vegetable stew showcasing summer produce like zucchini, eggplant, and tomatoes with aromatic herbs. A light, vegetarian main that celebrates fresh ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons extra-virgin olive oil
- ½ yellow onion (diced)
- 4 garlic cloves (minced)
- 1 small carrot (grated)
- 1 (14.5-ounce can) crushed tomatoes
- 3 roasted red peppers (from a jar) (roughly chopped)
- 2 teaspoons herbs de Provence (see substitutions below)
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 Chinese eggplant
- 2 zucchini
- 1 yellow summer squash
- 5 Roma tomatoes
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh tender herbs (thyme, basil, parsley, tarragon, oregano, etc)
- 3 garlic cloves (minced)
- kosher salt and ground black pepper (to taste)
At a glance
PER SERVING · TIME 110M
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 30m
- Sodium
- 771mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.