Photo: Stephanie Studer
Roasted Vegetable Ratatouille
8 ingredients
20 min + 30 min
4 ( 1-1/4 cup) servings
openrecipes
"Here's an updated version of a classic ratatouille. Roasting the vegetables makes this version so much better than the original . . . and it's ready in less than one hour!"
Estimated Nutrition (whole recipe, rough)
301
Calories
14g
Protein
21g
Fat
17g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Savory | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium eggplant, chopped
- 2 small zucchini, diced
- 6 ounces mushrooms, cut in quarters
- 2 tablespoons olive oil
- 1 (24 ounce) jar Prego® Veggie Smart Chunky & Savory Italian Sauce
- 1/2 teaspoon dried oregano leaves, crushed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes