Food Faith Fitness · by Jonathan Porter★ 4.7 (3)
Ratatouille Recipe
NUTRITION · PER SERVING90M COOK
CAL 4%·PRO 4%
CARBS 10G48% OF CAL
3G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 5G53% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A French vegetable stew of eggplant, zucchini, and tomatoes baked until tender and infused with garlic, basil, and parsley. Naturally vegan and comforting.
mainfrench🥧 baking dish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- ¼ cup onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup crushed tomatoes
- 1 teaspoon dried basil
- ¼ teaspoon dried parsley
- 1 medium eggplant (sliced into ⅛-inch thick rounds)
- 2 medium zucchini (sliced into ⅛-inch thick rounds)
- 3 medium Roma tomatoes (sliced into ⅛-inch thick rounds)
- Salt (to taste)
- Black pepper (to taste)
At a glance
PER SERVING · TIME 90M
CAL 4%·PRO 4%
CARBS 10G48% OF CAL
3G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 5G53% OF CAL
1G SAT4G 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
- 251mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 251MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.