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Cook Time:55 minsAdditional Time:30 minsTotal Time:1 hr 25 minsServings:10Yield:10 servings, generous 3/4 cup eachJump to Nutrition Facts
Cook Time:55 minsAdditional Time:30 minsTotal Time:1 hr 25 minsServings:10Yield:10 servings, generous 3/4 cup each
Cook Time:55 mins
Cook Time:
55 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:10
Servings:
10
Yield:10 servings, generous 3/4 cup each
Yield:
10 servings, generous 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided2onions, coarsely chopped2red and/or yellow bell peppers, seeded and diced4clovesgarlic, minced1 ½teaspoonsfennel seeds, crushed1medium eggplant, diced2large zucchini, diced6medium ripe tomatoes, coarsely chopped¼cupfinely chopped fresh basil2tablespoonsfinely chopped fresh thymeSalt & freshly ground pepper, to taste2tablespoonsfinely chopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
2onions, coarsely chopped
2red and/or yellow bell peppers, seeded and diced
4clovesgarlic, minced
1 ½teaspoonsfennel seeds, crushed
1medium eggplant, diced
2large zucchini, diced
6medium ripe tomatoes, coarsely chopped
¼cupfinely chopped fresh basil
2tablespoonsfinely chopped fresh thyme
Salt & freshly ground pepper, to taste
2tablespoonsfinely chopped fresh parsley
DirectionsPreheat oven to 350 degrees F.Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.Originally appeared: EatingWell Magazine, October 1998
Directions
Preheat oven to 350 degrees F.Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.
Preheat oven to 350 degrees F.
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.
Originally appeared: EatingWell Magazine, October 1998
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Nutrition Facts(per serving)80Calories3gFat12gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
