Autumn Ratatouille


Food.com
25 mins (prep 10, cooking 15)
11 ingredients
4 servings
Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.

Categories:  side-dish , onions , seasonal , 3-steps-or-less , low-sat.-fat , equipment , french , low-carb , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , <-30-mins , european , easy , healthy , vegetarian , carrots , squash , vegetable , healthy-2 , stove-top ,
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Ingredients

Nutrition

Serving Size (11.25 g)
Servings 4
Amount per Serving
Calories 67.23 Calories from Fat 66.6
% Daily Value *
Total Fat 7.4g 45.54%
Saturated Fat 1.02g 20.44%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 650.48mg 108.41%
Total Carbohydrate 0.32g 0.42%
Dietary Fiber 0.03 g 0.41%
Sugars 0.03 g %
Protein 0.18g 1.42%
Vitamin A 0.07IU% Vitamin C 0.23mg%
Calcium 2.04mg% Iron 0.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
small acorn squash, green bell pepper, fresh ground black pepper
 

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