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Baked Ratatouille

25 Reviews
92% would make this recipe again

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».

Preparation : 10 min Cooking : 1 h 30 min
150 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Artery-healthy
  • Heart-healthy

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
salt [optional]
ground pepper to taste [optional]

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

per 1 Serving (340g)

Amount

% Daily Value

Calories

150

Fat

8 g

12 %

Saturated 1.1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

20 g

7 %

Fibre

5 g

19 %

Sugars

11 g

Protein

3 g

Vitamin A

98 %

Vitamin C

176 %

Calcium

6 %

Iron

11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 4 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3
Fats 1 ½

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Members' Reviews

25 Reviews (22 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
neets
april 14, 2010 | I would make this recipe again

The 2 ingedients I add which I strongly believe enhance the final product are: some chopped up fresh basil and 1/2-1 Tbsp of wine vingear (for a 2 serving recipe). Dump them in before baking. Also, before the last half hour of baking, crumble some feta over the top and continue baking - very divine!

Useful 1
MangiaQuesto
may 04, 2009 | I would make this recipe again

Didn't change a thing. This was delicious with a warm baguette. Mmm!

Useful 1
danielleclegault
december 05, 2008 | I would make this recipe again

I love this recipe!! My 18 month can't get enough of it! (I omit the peppers though) Easy and yummy! :p

Useful 1

Top Reviews

View All Reviews
neets
april 14, 2010 | I would make this recipe again

The 2 ingedients I add which I strongly believe enhance the final product are: some chopped up fresh basil and 1/2-1 Tbsp of wine vingear (for a 2 serving recipe). Dump them in before baking. Also, before the last half hour of baking, crumble some feta over the top and continue baking - very divine!

Useful 1
MangiaQuesto
may 04, 2009 | I would make this recipe again

Didn't change a thing. This was delicious with a warm baguette. Mmm!

Useful 1
danielleclegault
december 05, 2008 | I would make this recipe again

I love this recipe!! My 18 month can't get enough of it! (I omit the peppers though) Easy and yummy! :p

Useful 1