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
540
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
32g
46%
Sugar
4g
4%
Saturated Fat
12g
50%
Cholesterol
176mg
59%
Carbohydrate, by difference
4g
3%
Protein
55g
100%
Vitamin A, RAE
101µg
14%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
34mg
3%
Choline, total
133mg
31%
Fluoride, F
29µg
1%
Folate, total
11µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
49mg
15%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
369mg
53%
Selenium, Se
48µg
87%
Sodium, Na
166mg
11%
Water
149g
6%
Zinc, Zn
4mg
50%

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!