Vegetable Stew (Based on Ratatouille)
80 mins (prep 20, cooking 60)
15 ingredients
4 servings
We love ratatouille and I often make a baked one. Tonight I added in a number of things to make a complete side dish for beef schnitzels. We both thought this was great and it could be eaten over pasta or rice for a vegetarian meal.

Categories:  side-dish , seasonal , tomato , australian , taste~mood , <-4-hours , eggplant , time-to-make , vegan , weeknight , easy , potato , vegetarian , vegetable , savory , from-scratch ,
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Serving Size (53.91 g)
Servings 4
Amount per Serving
Calories 71.36 Calories from Fat 36.72
% Daily Value *
Total Fat 4.08g 25.11%
Saturated Fat 0.64g 12.89%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 619.54mg 103.26%
Total Carbohydrate 6.98g 9.31%
Dietary Fiber 2.27 g 36.29%
Sugars 1.71 g %
Protein 2.17g 17.37%
Vitamin A 797.88IU% Vitamin C 8.14mg%
Calcium 28.04mg% Iron 0.95mg%
*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:
large, medium zucchini, small potatoes, large, red chili, chopped parsley