Summer Vegetable Ratatouille Recipe
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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.
4.5
23 Rating -
Rate
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ingredients serve
serve1
Add to Shopping ListIngredients for Summer Vegetable Ratatouille Recipe
- 1/4 Onion, sliced into thin rings
- 0.38 Cloves garlic, minced
- 0.13 Medium eggplant, cubed
- 1/4 Zucchini, cubed
- 1/4 Medium yellow squash, cubed
- 1/4 Green bell peppers, seeded and cubed
- 0.13 Yellow bell pepper, diced
- 0.13 Chopped red bell pepper
- 1/2 Roma tomatoes, chopped
- 0.06 cup Olive oil
- 0.13 Bay leaf
- 1/4 tablespoon Chopped Fresh Parsley
- 1/2 sprig Fresh thyme
Nutrition
value
value
184
calories per serving
17 g Fat3 g Protein5 g Carbs6 g FiberOther
Current Totals
- Fat17g
- Protein3g
- Carbs5g
- Fiber6g
MacroNutrients
- Carbs5g
- Protein3g
- Fiber6g
Fats
- Fat17g
Vitamins & Minerals
- Calcium49mg
- Iron2mg
- Vitamin A1274mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B984mcg
- Vitamin B120mcg
- Vitamin C126mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium51mg
- Manganese< 1mg
- Phosphorus47mg
- Selenium3mcg
- Zinc< 1mg
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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