This ratatouille recipe is the ultimate late summer dish Serve it warm or at room temperature, with a drizzle of olive oil, fresh herbs, and lots of crusty bread.
3 tablespoon Extra virgin olive oil, more for drizzling
0.5 Yellow onion, coarsely chopped
1 inch Pound eggplant, stemmed and cut into 0. 5 s
1 teaspoon Sea Salt, Divided
3 Garlic cloves chopped
3 cup Cherry tomatoes, divided
1 inch Red or yellow bell pepper, stemmed, seeded, and cut into 1 s
2 inch Medium zucchini, halved and sliced into 0. 5 thick half moons
1 tablespoon Fresh thyme leaves
1 teaspoon Herbes De Provence
0.5 teaspoon Dried oregano
Freshly ground black pepper
pinch Red pepper flakes
2 tablespoon White wine vinegar, divided
Nutrition value
211
calories per serving
11 g Fat1 g Protein26 g Carbs4 g FiberOther
Current Totals
11 g Fat
1 g Protein
26 g Carbs
4 g Fiber
MacroNutrients
Carbs
26 g
Protein
1 g
Fiber
4 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
100 mg
Iron
5 mg
Vitamin A
161 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
34 mg
Manganese
2 mg
Phosphorus
25 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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