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 160 | Calories from Fat 100 |
| % Daily Value* |
| Total Fat 11g | 17% |
| | Saturated Fat 1g | 5% |
| | Trans Fat 0g | |
| Cholesterol 0mg | |
| Sodium 160mg | 7% |
| Total Carbohydrate 14g | 5% |
| | Dietary Fiber 6g | 24% |
| | Sugars 7g | |
| Protein 3g | |
| |
| Vitamin A | 15% |
| Vitamin C | 45% |
| Calcium | 6% |
| Iron | 6% |
* 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
- Preheat oven to 425°F.
- Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash and tomato.
- Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.
- In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt and black pepper. Toss until veggies are well coated.
- 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.
- 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.
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