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End of Summer Ratatouille

1 1 1 1 1
4
Recipe by
Food.com Food.com

Ingredients

  • 1/4 cup olive oil
  • 1 eggplant (medium, 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 (large, coarsely chopped, ripe)
  • 1/4 cup flat leaf parsley (coarsely chopped)
  • 1 purple onion (peeled and coarsely chopped)
  • 4 cloves garlic (finely diced)
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper (fresh)
  • 2 tbsps olive oil
  • 1/2 cup basil leaves (fresh, chopped)
  • 11 ozs montrachet (or 11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated)
Prep Time
45 min
Total Time
1 hr 17 min
Servings
8 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Trans Fat
Cholesterol 0%
Sodium 490mg 20%
Potassium 780mg 22%
Total Carbohydrate 16g 5%
Dietary Fiber 5g 20%
Sugars 8g
Protein 3g
Vitamin A 30%
Vitamin C 160%
Calcium 6%
Iron 2%
* 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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