Winter Ratatouille (With Option to Make Into a Great Appetizer!)
28 mins (prep 20, cooking 8)
13 ingredients
6 servings
I made this into an appetizer for New Year's Eve and it was a huge hit! I also had enough leftover ratatouille for a side dish the next day. This is a great, easy and healthy recipe. It is very versatile: adjust the veggies to your liking, make into an appetizer (see directions and note below), enjoy as a vegan main dish or serve as a side. *Oh, I just thought of another great idea, you could serve this over pasta...yum! **Please do look at my extra notes about olive oil amount and cooking time for the veggies. Both are personal preference and I noted what I like to do.**

Categories:  side-dish , vegan , onions , <-30-mins , tomato , vegetarian , eggplant , vegetable , appetizer , time-to-make ,
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Serving Size (7.56 g)
Servings 6
Amount per Serving
Calories 45.82 Calories from Fat 44.46
% Daily Value *
Total Fat 4.94g 45.58%
Saturated Fat 0.68g 20.46%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.35mg 0.09%
Total Carbohydrate 0.5g 0.99%
Dietary Fiber 0.03 g 0.76%
Sugars 0.02 g %
Protein 0.1g 1.14%
Vitamin A 0.14IU% Vitamin C 0.47mg%
Calcium 2.76mg% Iron 0.05mg%
*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:
medium red onion, yellow bell pepper, orange bell pepper, medium zucchini, medium yellow squash, medium eggplant, ripe tomato, coarse salt, fresh ground black pepper


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