Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. olive oil; 1 clove garlic, mashed; 2 medium onions, thinly sliced; 3 small zucchini, sliced; 1 medium eggplant, peeled and cubed; 4 tomatoes, peeled and quartered; 1 large green pepper, cut in strips and blanched; 12 small pods okra, sliced; 1 tsp. m.s.g.; 1 tsp. salt; 1/4 tsp. pepper; grated Parmesan cheese (if desired)

Servings: persons

1/4 c. olive oil
1 clove garlic, mashed
2 medium onions, thinly sliced
3 small zucchini, sliced
1 medium eggplant, peeled and cubed
4 tomatoes, peeled and quartered
1 large green pepper, cut in strips and blanched
12 small pods okra, sliced
1 tsp. m.s.g.
1 tsp. salt
1/4 tsp. pepper
grated Parmesan cheese (if desired)

1
Heat olive oil in a large skillet; add garlic and onions. Cook until onions are tender, but not brown.
2
Layer remaining vegetables in the skillet, sprinkling each layer with monosodium glutamate, salt and pepper.
3
Cook, covered, over low heat about 20 minutes.
4
Uncover skillet; continue cooking at a simmer until most of the liquid has evaporated, about 15 minutes or less.
5
Serve hot or cold.
6
Sprinkle Parmesan cheese over top before serving. Serves 6 to 8.
7
This keeps well in the refrigerator for days.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 c. olive oil, 1 clove garlic, mashed, 2 medium onions, thinly sliced, 3 small zucchini, sliced, and more.

Yes, Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille

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