Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. zucchini squash; 1 large onion; 1 large eggplant; 1/2 c. butter; 1 Tbsp. oregano; salt and pepper to taste; 3 ribs celery; 1 large green pepper; 1 can whole tomatoes, drained; 3 garlic cloves, minced; 1 Tbsp. basil; 4 Tbsp. grated Parmesan cheese

Eats Now Editorial Team · 485 kcal · Vegetarian

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Ratatouille – a delicious recipe with zucchini, onion, eggplant, butter, oregano, salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 1/2 lb. zucchini squash
1 large onion
1 large eggplant
1/2 c. butter
1 Tbsp. oregano
salt and pepper to taste
3 ribs celery
1 large green pepper
1 can whole tomatoes, drained
3 garlic cloves, minced
1 Tbsp. basil
4 Tbsp. grated Parmesan cheese

1
Preheat oven to 350u00b0 and grease a large shallow casserole. Slice zucchini, celery and green pepper and cube eggplant.
2
Blanch in salted water, boiling water, until barely tender.
3
Drain and reserve.

485

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: 1 1/2 lb. zucchini squash, 1 large onion, 1 large eggplant, 1/2 c. butter, 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
485 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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