Foodie Crush · by Heidi Larsen★ 5.0 (2)
Vegetable Ratatouille Recipe
NUTRITION · PER SERVING70M COOK
CAL 8%·PRO 7%
CARBS 17G44% OF CAL
5G FIBER0G ADDED11G INTRINSIC1G OTHER11G TOTAL SUGAR
FAT 9G56% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of roasted summer vegetables—eggplant, zucchini, peppers, and tomatoes—simmered together with herbs and olive oil. A rustic vegetable stew.
mainfrench🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons extra virgin olive oil (, divided)
- 2 red bell peppers (, seeded and cut into 1-inch slivers)
- 1 medium yellow onion (, chopped)
- 4 garlic cloves (, minced or pressed)
- 1 teaspoon kosher salt (, divided)
- 1/4 teaspoon red pepper flakes
- 1 large eggplant (, cubed, about 4 cups)
- 2 medium zucchini (, cubed, about 4 cups)
- 2 cups chopped tomatoes
- 6 sprigs fresh thyme
- 1/4 cup fresh basil leaves (, slivered or torn into small pieces)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 70M
CAL 8%·PRO 7%
CARBS 17G44% OF CAL
5G FIBER0G ADDED11G INTRINSIC1G OTHER11G TOTAL SUGAR
FAT 9G56% OF CAL
1G SAT8G 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
- 30m
- Cook
- 40m
- Sodium
- 303mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 768mg
- Calcium
- 46mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.