Baked Ratatouille

Baked Ratatouille

A combination of aubergines, tomatoes, onions, bell peppers, zucchini, carrots, and garlic slowly cooked in the oven.

The vegetables' flavour and texture are intensified compared to the «Classic Ratatouille».

4 servings
Preparation 10 min
Cooking 1 h 30 min

150 calories per serving 


Ingredients

1 Spanish onions, cut into 2 cm pieces   300 g
2 carrots, cut into 2 cm pieces   200 g
2 zucchini, cut into 2 cm pieces   260 g
1 aubergines / eggplants, small size, cut into 2 cm pieces   180 g
1 yellow or red sweet peppers, cut into 2 cm pieces   200 g
3 tbsp olive oil   45 mL
3 cloves garlic, pressed or minced    
1 1/2 cup canned tomatoes (diced)   380 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Choose a baking dish in which the vegetables will fit tightly.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic.
  3. Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced tomatoes on top. Drizzle with oil, then add salt and pepper to taste.
  4. Bake in the middle of the oven 1 ½ h, until the vegetables are soft. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)

Amount

% DV*

* DV = Daily Value

Calories

150

Fat

8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

135 mg

6 %

Carbohydrate

20 g

7 %

Fibre

5 g

19 %

Sugars

11 g

Protein

3 g

Vitamin A

100 %

Vitamin C

180 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Good source of :
Fibre, Magnesium, Manganese, Vitamin K
Excellent source of :
Folacin, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Vegetables | First courses/Appetizers | Side dishes | Artery-healthy | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | Bake

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