Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
Ingredients For Summer Vegetable Ratatouille Recipe
2 Onion, sliced into thin rings
3 Cloves garlic, minced
1 Medium eggplant, cubed
2 Zucchini, cubed
2 Medium yellow squash, cubed
2 Green bell peppers, seeded and cubed
1 Yellow bell pepper, diced
1 Chopped red bell pepper
4 Roma tomatoes, chopped
0.5 cup Olive oil
1 Bay leaf
2 tablespoon Chopped Fresh Parsley
4 sprig Fresh thyme
Nutrition value
184
calories per serving
17 g Fat3 g Protein5 g Carbs6 g FiberOther
Current Totals
17 g Fat
3 g Protein
5 g Carbs
6 g Fiber
MacroNutrients
Carbs
5 g
Protein
3 g
Fiber
6 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
49 mg
Iron
2 mg
Vitamin A
1274 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
84 mcg
Vitamin B12
0 mcg
Vitamin C
126 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
51 mg
Manganese
1 mg
Phosphorus
47 mg
Selenium
3 mcg
Zinc
1 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