FeelGoodFoodie · by Yumna Jawad★ 5.0 (4)
Ratatouille Recipe
NUTRITION · PER SERVING65M COOK
CAL 5%·PRO 9%
CARBS 22G81% OF CAL
7G FIBER3G OTHER11G TOTAL SUGAR
FAT 1G9% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic vegetable gratin of eggplant, zucchini, peppers, and squash layered with tomatoes and herbs. Tender and flavorful when baked until soft.
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View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 onion (chopped)
- 4 garlic cloves (minced)
- 1 (15-ounce) can fire roasted diced tomatoes
- 2 tablespoons fresh thyme
- ½ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- ¼ teaspoon crushed red pepper (or to taste)
- 1 small eggplant (trimmed and very thinly sliced)
- 1 zucchini (trimmed and very thinly sliced)
- 1 red bell pepper (cored and very thinly sliced)
- 1 yellow squash (trimmed and very thinly sliced)
- ½ teaspoon oregano
- 1 tablespoon red wine vinegar
- 2 tablespoons Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 65M
CAL 5%·PRO 9%
CARBS 22G81% OF CAL
7G FIBER3G OTHER11G TOTAL SUGAR
FAT 1G9% OF CAL
1G SAT1G 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
- 45m
- Sodium
- 503mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 722mg
- Calcium
- 125mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.