Simple Ratatouille Stew

GF V DF VG NF SF Nov 12, 2023

Recipe Nutrition Comment Print
Share on:

This simple Ratatouille is a stewed dish of various vegetables in a tomato sauce. This is my preferred way to make this dish, as it's way simpler like this, but feel free to make it look pretty like in the movie. You can also check out any of my other soups and stews!

- 2 tbsp (30 g) Extra virgin olive oil
- 1 medium (110 g) Onion
- 5 tsp (25 g) Minced garlic
- 1 tsp (6 g) Salt
- 1 medium (120 g) Bell pepper
- 2x28oz cans (1588 g) Crushed tomatoes
- 3 tbsp (6 g) Basil, dried
- 1 tbsp (10 g) Garlic powder
- 1 tbsp (10 g) Onion powder
- 1 tsp (3 g) Black pepper, ground
- 1 medium (196 g) Zucchini
- 1 medium (200 g) Yellow squash
- 1 medium (548 g) Eggplant
- 3 medium (300 g) Tomato

1. Preheat the oven to 350F

2. Heat the olive oil in a large Dutch oven over medium heat. Add the (finely diced) onion, garlic, and salt. Cook, stirring often until the onion has softened, about 5 minutes. Meanwhile, dice the pepper (medium dice)

3. Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Meanwhile, cut the rest of the vegetables (medium dice). Pour in the crushed tomatoes and season (basil, garlic powder, onion powder, and black pepper)

4. Add the vegetables (zucchini, yellow squash, eggplant, and tomatoes) into the pan. Bake at 350F for 60 minutes, covered

5. Remove the cover and continue baking until the vegetables are very soft and the ratatouille is bubbling, another 45 minutes, or until the vegetables are softened to your liking. Let cool for a few minutes before serving

https://www.poormanprotein.com/recipes/ratatouille

Servings: 4
Calories: 303
Protein: 12 g
Fat: 10 g
Net Carbs: 37 g
Fiber: 16 g

Description

Time

Prep Time:

30 minutes

Cook Time:

1 hours 45 minutes

Total Time:

2 hours 15 minutes

Cost

Total Cost:

Cost per Serving:

$2.26

Ingredients

Serving(s)

2 tbsp Extra virgin olive oil

1 medium Onion

5 tsp Minced garlic

1 tsp Salt

1 medium Bell pepper

2x28oz cans Crushed tomatoes

3 tbsp Basil, dried

1 tbsp Garlic powder

1 tbsp Onion powder

1 tsp Black pepper, ground

1 medium Zucchini

1 medium Yellow squash

1 medium Eggplant

3 medium Tomato

Instructions

Cook Mode Off: Prevents screen dimming

Pictures: Shown

Preheat the oven to 350F
Heat the olive oil in a large Dutch oven over medium heat. Add the (finely diced) onion, garlic, and salt. Cook, stirring often until the onion has softened, about 5 minutes. Meanwhile, dice the pepper (medium dice)
Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Meanwhile, cut the rest of the vegetables (medium dice). Pour in the crushed tomatoes and season (basil, garlic powder, onion powder, and black pepper)
Add the vegetables (zucchini, yellow squash, eggplant, and tomatoes) into the pan. Bake at 350F for 60 minutes, covered
Remove the cover and continue baking until the vegetables are very soft and the ratatouille is bubbling, another 45 minutes, or until the vegetables are softened to your liking. Let cool for a few minutes before serving

Nutrition Facts

------------------------------------------

Servings: 4

Calories: 303

------------------------------------------

Total Fat: 9.6g (12%)

Saturated Fat: 1.4g (7%)

Polyunsaturated Fat: 1.6g

Monounsaturated Fat: 5.7g

Sodium: 1338mg (58%)

Total Carbohydrate: 53.4g (19%)

Fiber: 16.0g (57%)

Net Carbs: 37.4g

Total Sugar: 29.6g

Protein: 11.5g (23%)

------------------------------------------

Vitamin B12: 0.0mcg (0%)

Vitamin D: 0.0mcg (0%)

------------------------------------------

Calcium: 236mg (18%)

Iron: 8.01mg (44%)

Magnesium: 149mg (35%)

Potassium: 2108mg (45%)

------------------------------------------

Glycemic Index

31.6

Glycemic Load

17.5

------------------------------------------

Nutrition Score

9.2

------------------------------------------

Sources of Inspiration

https://thebeet.com/summer-rainbow-ratatouille/

This post may contain affiliate links