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End of Summer Ratatouille

End of Summer Ratatouille

3 3 4 4 4 2
2
Recipe by
Food.com Food.com

Ingredients

  • 14 cup olive oil
  • 1 eggplant (diced into 1 inch cubes)
  • 2 yellow squash (diced into 1 inch cubes)
  • 2 zucchini (diced into 1 inch cubes)
  • 1 red bell pepper (diced into 1 inch cubes)
  • 1 yellow bell pepper (diced into 1 inch cubes)
  • 1 green bell pepper (diced into 1 inch cubes)
  • 3 tomatoes (coarsely chopped ripe)
  • 14 cup italian parsley (coarsely chopped)
  • 1 red onion (peeled and coarsely chopped)
  • 4 cloves garlic cloves (finely diced)
  • 1 tbsp kosher salt
  • 1 tsp black pepper (fresh ground)
  • 2 tbsps olive oil
  • 12 cup fresh basil (leaf chopped)
  • 11 ozs grated parmesan cheese (montrachet or 11 ounces chevre cheese crumbled or 1 cup)
Prep Time
45 min
Total Time
1 hr 17 min
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 320 Calories from Fat 190
% Daily Value *
Total Fat 21g 32%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 1490mg 62%
Potassium 730mg 21%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 16%
Sugars 7g
Protein 18g
Vitamin A 35%
Vitamin C 140%
Calcium 50%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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