Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Roasted Ratatouille = The Best Ratatouille
NUTRITION · PER SERVING20M COOK
CAL 100%·PRO 100%
CARBS 363G54% OF CAL
47G FIBER232G OTHER85G TOTAL SUGAR
FAT 112G38% OF CAL
19G SAT93G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flexible, forgiving roasted vegetable medley of eggplant, tomato, zucchini, peppers, and aromatics finished with fresh basil. Serve as a side, over pasta, or on its own.
sidefrench🔥 ovenveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 12 ounces eggplant, (about 1), chopped into 1-inch pieces, see notes above re quantities
- 1 1/4 pounds tomatoes, chopped into 1-inch pieces
- 12 ounces zucchini (about 2), chopped into 1-inch pieces
- 2 red bell (or other) peppers, seeded and coarsely chopped
- 1 yellow or white onion, chopped
- 1 shallot, thinly sliced
- 4 cloves garlic, minced
- 1/4 to 1/2 cups olive oil, see notes above
- 2 to 4 tablespoons white balsamic vinegar
- 2 teaspoons chopped fresh thyme, optional
- 1 teaspoon kosher salt plus more to taste
- Freshly cracked pepper to taste
- dried pasta
- roasted ratatouille
- freshly grated parmesan
- basil
At a glance
PER SERVING · TIME 20M
CAL 100%·PRO 100%
CARBS 363G54% OF CAL
47G FIBER232G OTHER85G TOTAL SUGAR
FAT 112G38% OF CAL
19G SAT93G 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
- Sodium
- 3355mg
- Total sugar
- 85g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4604mg
- Calcium
- 621mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.