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Ratatouille Recipe
Course:
Side Dish, Vegetables
Cuisine:
French
Servings:
15
servings (small)
Calories:
48
kcal
Equipment
Baking dish
Ingredients
1
tbsp.
Italian Seasoning
1
tbsp.
garlic powder
1
tbsp.
onion powder
1
tbsp.
dried basil
45
oz.
canned tomato sauce
(no sugar added)
1
lb.
raw zucchini
(sliced)
1
lb.
raw yellow squash
(sliced)
1
lb.
raw tomatoes
(sliced)
1
lb.
raw eggplant
(sliced)
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F.
Arrange the vegetables in a rotating order, layered in the baking dish (mine was 9 X 13).
In a mixing bowl, mix the spices and tomato sauce with a whisk, and ladle over the vegetable.
Bake for 45-60 minutes, or until the vegetable are easily pierced with a fork or knife.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
serving
|
Calories:
48
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
452
mg
|
Potassium:
603
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
754
IU
|
Vitamin C:
21
mg
|
Calcium:
39
mg
|
Iron:
2
mg