Diethood · by Katerina Petrovska
Ratatouille Recipe
NUTRITION · PER SERVING90M COOK
CAL 5%·PRO 5%
CARBS 14G55% OF CAL
5G FIBER0G ADDED10G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 5G46% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French ratatouille with layers of eggplant, zucchini, and tomatoes baked over a bright, herb-infused tomato sauce. Vegetables become tender and meld together, creating a rustic, comforting dish that's equally good hot or at room temperature.
mainfrench🥧 baking dish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 small carrot (shredded)
- 3 cloves garlic (minced)
- 14 ounces can diced tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- salt and freshly ground black pepper (to taste)
- 2 medium zucchini
- 2 medium eggplants
- 3 Roma tomatoes
At a glance
PER SERVING · TIME 90M
CAL 5%·PRO 5%
CARBS 14G55% OF CAL
5G FIBER0G ADDED10G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 5G46% OF CAL
1G SAT5G 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
- 15m
- Cook
- 1h 10m
- Sodium
- 215mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 603mg
- Calcium
- 50mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.