Spend with Pennies · by Holly Nilsson★ 5.0 (60)
Ratatouille (Layered)
NUTRITION · PER SERVING90M COOK
CAL 9%·PRO 7%
CARBS 20G45% OF CAL
6G FIBER0G ADDED12G INTRINSIC2G OTHER12G TOTAL SUGAR
FAT 11G56% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A beautiful layered arrangement of thinly sliced eggplant, zucchini, and tomatoes baked with garlic and herbs until tender. A classic French-Italian vegetable dish, elegant enough for company.
mainmediterraneancasserole🥧 baking dish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- ½ small onion (chopped)
- ½ cup shredded carrot (or diced red bell pepper*)
- 14 ounces crushed tomatoes
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- 2 teaspoons dried parsley
- 1 small eggplant (sliced)
- 1 large zucchini (sliced)
- 3 roma tomatoes (sliced)
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper (or more to taste)
At a glance
PER SERVING · TIME 90M
CAL 9%·PRO 7%
CARBS 20G45% OF CAL
6G FIBER0G ADDED12G INTRINSIC2G OTHER12G TOTAL SUGAR
FAT 11G56% OF CAL
2G 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
- 20m
- Cook
- 1h 10m
- Sodium
- 443mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 806mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.