Ratatouille

Ratatouille
Staff Writer
Ratatouille

Cristine Bowman

Ratatouille

“This dish is best made in summer, when your fridge is bursting with grilled or roasted peppers, eggplant, and zucchini. If you have cooked fennel, onions, or mushrooms on hand, throw those in for extra depth of flavor. Ratatouille hails from the Provence region of southern France, so all it needs alongside is a nice wedge of cheese and some baguette. Well, that and a cold glass of rosé.” — From the Bring Your Lunch! cookbook

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1
Servings
354
Calories Per Serving
Deliver Ingredients

Notes

Keep (chilled) in a leak-proof glass or stainless-steel container for up to 3 days. Bring to room temperature or warm slightly before eating.

Ingredients

  • 1  Teaspoon  olive oil
  • 1  Teaspoon  balsamic vinegar
  • clove garlic, crushed, or ¼ teaspoon garlic powder
  • 1  Cup  chopped grilled or roasted summer vegetables
  • ¼  Cup  canned diced tomatoes, with juice
  • 2  Tablespoons  pitted and chopped oil-cured black (or Kalamata olives)
  • Salt
  • Freshly ground black pepper
  • Shredded fresh basil

Directions

Stir together the olive oil, vinegar, and garlic in a medium-size bowl. Add the vegetables, tomatoes, and olives and toss to combine. Season with salt and pepper, if needed. Top with basil.

Nutritional Facts

Total Fat
12g
17%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
212mg
71%
Carbohydrate, by difference
3g
2%
Protein
59g
100%
Vitamin A, RAE
24µg
3%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
15mg
2%
Choline, total
217mg
51%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
65mg
20%
Niacin
22mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
502mg
72%
Selenium, Se
85µg
100%
Sodium, Na
432mg
29%
Water
164g
6%
Zinc, Zn
2mg
25%

Ratatouille Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Ratatouille Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!