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».
|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, low sodium||380 g|
|ground pepper to taste [optional]|
Before you start
Choose a baking dish in which the vegetables will fit tightly.
- Preheat the oven to 175°C/350°F.
- Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic.
- 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.
- Bake in the middle of the oven 1 ½ h, until the vegetables are soft. Serve.
Nutrition Facts Table
per 1 Serving (340g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis 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