Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil; 1 zucchini, diced; 1 yellow squash, diced; 1 eggplant, diced; 1 onion, diced; 1 red pepper, diced; 1 green pepper, diced; 2 Tbsp. garlic; 1 can tomato paste; 1/2 c. red wine; 1 Tbsp. chopped oregano; salt and pepper to taste

Eats Now Editorial Team · 175 kcal · Vegetarian

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Ratatouille – a delicious recipe with olive oil, zucchini, yellow squash, eggplant, onion, red pepper. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3 Tbsp. olive oil
1 zucchini, diced
1 yellow squash, diced
1 eggplant, diced
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 Tbsp. garlic
1 can tomato paste
1/2 c. red wine
1 Tbsp. chopped oregano
salt and pepper to taste

1
Saute all vegetables in oil until soft.
2
Add garlic; cook 5 more minutes.
3
Deglaze with red wine.
4
Add tomato paste; reduce heat to low.
5
Cook until vegetables are very soft.
6
Stir in fresh oregano, salt and pepper.

175

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 3 Tbsp. olive oil, 1 zucchini, diced, 1 yellow squash, diced, 1 eggplant, diced, 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.

Quick Info

Servings
4 servings
Calories
175 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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