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Ratatouille

by Sarah Krieger, MPH RD LD

Servings: 4 (1 1/2 cups Per Serving)
Prep Time: 25
Cook Time: 40
Nutrition Facts
Serving Size 1 1/2 cups
    
Amount per serving
Calories 160Calories from Fat 100
% Daily Value*
Total Fat 11g17%
 Saturated Fat 1g5%
 Trans Fat 0g 
Cholesterol 0mg 
Sodium 160mg7%
Total Carbohydrate 14g5%
 Dietary Fiber 6g24%
 Sugars 7g 
Protein 3g 
 
Vitamin A15%
Vitamin C45%
Calcium6%
Iron6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Want your kids to eat more veggies? Try Ratatouille, a traditional French vegetable-based dish, packed with nutrients your family doesn't get enough of on a daily basis.

Ingredients

1 small red onion
2 medium cloves garlic
1 small eggplant
1 medium zucchini
1 medium yellow squash
1 large tomato
3 tablespoons canola oil
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
Cooking spray

Directions

  1. Preheat oven to 425°F.
  2. Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash and tomato.
  3. Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
  4. In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt and black pepper. Toss until veggies are well coated.
  5. Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.
  6. Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15 to 20 minutes more.

Cooking Tip

Chef's Tips

  • If fresh tomatoes are not in season or not available in your store, use 1 (14 ½-ounce) can diced tomatoes, no salt added. Drain in a colander. Add to baking sheet in step 6.
  • Serve over polenta, spinach, brown rice, whole wheat pasta or with hearty whole grain bread.
  • Top with grated Parmesan cheese, if you like.
  • For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.

See video for this recipe »

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About the author:

Sarah B Krieger MPH RD LD

Sarah Krieger, MPH RD LD


Topics


Themes


Themes

  • Cook healthy

    Involve your child in the cutting, mixing and preparation of all meals. Even a snack can be healthy.

  • Eat right

    Sit down together as a family to enjoy a wonderful meal and the opportunity to share the day's experiences with one another.

  • Shop smart

    To encourage a healthy lifestyle, get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.


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