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Ratatouille II  (Not yet rated)

An easy side dish with a mix of vegetables

Cal: 266 Fat: 15g Carbs: 20g Protein: 17g Fiber: 7g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 3 cloves garlic ; minced
  • 1 medium eggplant ; cut into 1/2 inch cubes
  • 2 medium zucchini ; sliced
  • 2 medium tomatoes ; chopped
  • 2 cups mushroom ; sliced
  • 1 large onions ; sliced
  • 1 large green bell pepper ; sliced
  • 2 tablespoons olive oil ; divided
  • 1 cup parmesan cheese ; grated
  • 2 teaspoons parsley
  • salt ; to taste
  • In My Kitchen

  • Directions

    1. Preheat oven to 350F (175C)
    2. Brush the bottom of a 1 1/2 quart baking dish or casserole dish with 1 tablespoon of olive oil.
    3. Heat remaining tablespoon of oil in a large skillet over medium heat.  Add the garlic and cook until golden.
    4. Add the parsely and eggplant, cooking until the eggplant is tender, about 10 minutes. Add salt to taste.
    5. Spread the eggplant mixture on the bottom of the baking dish and sprinkle with parmesan.
    6. Add a layer of zucchini slices and season with more parmesan and salt.
    7. Add layers of tomato, onion, bell pepper and mushroom, sprinkling each layer with salt to taste and parmesan.
    8. Bake in the preheated oven for 45 minutes or until the vegetables are tender.

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