Roasted Ratatouille Gratin
If you want to add more Mediterranean recipes to your repertoire, Roasted Ratatouille Gratin might be a recipe you should try. This recipe makes 4 servings with 389 calories, 14g of protein, and 22g of fat each. For $2.57 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of canned tomatoes, olive oil, zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person were glad they tried this recipe. It works well as a reasonably priced side dish. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. If you like this recipe, you might also like recipes such as Roasted Ratatouille, Roasted Ratatouille, and Roasted Ratatouille.
- Serves: 4
- Time: 45 Mins
- Category: side dish
- Health Rating: 36.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
canned tomatoes | 793.787 | grams | None |
 |
cremini mushrooms | 72.0 | milliliters | None |
 |
bread crumbs | 1.0 | Tbsp | None |
 |
wine | 118.0 | milliliters | None |
 |
eggplant | 453.592 | grams | None |
 |
basil | 12.0 | grams | None |
 |
rosemary | 1.0 | Tbsp | None |
 |
thyme | 1.0 | Tbsp | None |
 |
leek | 1.0 | None | |
 |
olive oil | 4.0 | servings | None |
 |
parmesan cheese | 100.0 | grams | None |
 |
pepper | 1.0 | Dash | None |
 |
bell pepper | 0.5 | None | |
 |
sea salt | 1.0 | teaspoon | None |
 |
shallot | 1.0 | large | None |
 |
zucchini | 124.0 | grams | None |
canned tomatoes
Qty: 793.787
Metric: grams
Price: None
cremini mushrooms
Qty: 72.0
Metric: milliliters
Price: None
bread crumbs
Qty: 1.0
Metric: Tbsp
Price: None
wine
Qty: 118.0
Metric: milliliters
Price: None
eggplant
Qty: 453.592
Metric: grams
Price: None
basil
Qty: 12.0
Metric: grams
Price: None
rosemary
Qty: 1.0
Metric: Tbsp
Price: None
thyme
Qty: 1.0
Metric: Tbsp
Price: None
leek
Qty: 1.0
Metric:
Price: None
olive oil
Qty: 4.0
Metric: servings
Price: None
parmesan cheese
Qty: 100.0
Metric: grams
Price: None
pepper
Qty: 1.0
Metric: Dash
Price: None
bell pepper
Qty: 0.5
Metric:
Price: None
sea salt
Qty: 1.0
Metric: teaspoon
Price: None
shallot
Qty: 1.0
Metric: large
Price: None
zucchini
Qty: 124.0
Metric: grams
Price: None
Instructions
Step 1: Cut up everything and set aside until needed. Do the eggplant last, as it turns brownish after being cut.Preheat oven to 425 F.
Ingredients:
- eggplant
Equipment:
- oven
Step 2: Place whole red pepper on a baking sheet and roast for 20 minutes.Spray another baking sheet with canola oil and place eggplant on it in a single layer.
Ingredients:
- canola oil
- red pepper
- eggplant
Equipment:
- baking sheet
Step 3: Drizzle with 2 tablespoons olive oil and toss to combine.
Ingredients:
- olive oil
Step 4: Sprinkle with salt and pepper.Turn red pepper over after 20 minutes.
Ingredients:
- salt and pepper
- red pepper
Step 5: Add eggplant to oven, and roast until both are tender, about 15 minutes more.While the eggplant and pepper are roasting, heat 2 tablespoons olive oil in a large soup pot over medium heat. Stir in leek and shallot and cook until softened, about 5 minutes.Stir in zucchini and continue cooking, stirring occasionally, until zucchini is soft, 6-8 minutes.Stir in mushrooms, 1 teaspoon salt, dash black pepper, and wine.Simmer until mushrooms are soft, about 8 minutes.
Ingredients:
- black pepper
- mushrooms
- olive oil
- eggplant
- zucchini
- shallot
- pepper
- leek
- salt
- soup
- wine
Equipment:
- oven
- pot
Step 6: Remove eggplant and pepper from oven.Turn oven down to 400.Cover pepper with aluminum foil. Covering it creates steam that will loosen its skin, making the skin easier to remove. Allow pepper to cool about 10 minutes before handling.Stir in the eggplant, tomatoes and their juices, thyme, and rosemary.Bring back up to a simmer.After pepper has cooled, remove the skin, core, and seeds. Chop flesh and add to the stockpot.Simmer, covered, for 5 minutes to combine flavors.Taste, and add salt and pepper if needed.
Ingredients:
- salt and pepper
- eggplant
- rosemary
- tomato
- pepper
- seeds
- thyme
Equipment:
- aluminum foil
- pot
- oven
Step 7: Pour everything into an 8x8 baking dish.Top with Parmesan and bread crumbs.
Ingredients:
- breadcrumbs
- parmesan
Equipment:
- baking pan
Step 8: Bake until topping is browned, about 20 minutes.Allow ratatouille to stand 10 minutes before serving.
Equipment:
- oven
Step 9: Garnish each serving with fresh basil. Make sure to have more freshly grated Parmesan on hand to pass at the table.
Ingredients:
- fresh basil
- parmesan
Dietary Information
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 388.98 kcal | 19.45% |
| Fat | 22.21 g | 34.16% |
| Saturated Fat | 6.03 g | 37.66% |
| Carbohydrates | 34.11 g | 11.37% |
| Net Carbohydrates | 25.12 g | 9.14% |
| Sugar | 15.99 g | 17.76% |
| Cholesterol | 21.75 mg | 7.25% |
| Sodium | 1311.44 mg | 57.02% |
| Alcohol | 3.1 g | 100.0% |
| Alcohol % | 0.81 % | 100.0% |
| Protein | 13.79 g | 27.59% |
| Vitamin C | 51.96 mg | 62.98% |
| Manganese | 0.97 mg | 48.34% |
| Vitamin K | 48.56 µg | 46.25% |
| Vitamin A | 1824.03 IU | 36.48% |
| Vitamin E | 5.47 mg | 36.48% |
| Fiber | 8.99 g | 35.94% |
| Calcium | 342.53 mg | 34.25% |
| Potassium | 1169.33 mg | 33.41% |
| Copper | 0.64 mg | 31.8% |
| Vitamin B6 | 0.62 mg | 30.79% |
| Phosphorus | 306.03 mg | 30.6% |
| Iron | 4.39 mg | 24.37% |
| Folate | 93.44 µg | 23.36% |
| Vitamin B2 | 0.39 mg | 22.98% |
| Selenium | 15.98 µg | 22.82% |
| Vitamin B3 | 4.48 mg | 22.41% |
| Magnesium | 87.15 mg | 21.79% |
| Vitamin B1 | 0.28 mg | 18.82% |
| Zinc | 2.28 mg | 15.23% |
| Vitamin B5 | 1.41 mg | 14.13% |
| Vitamin B12 | 0.36 µg | 6.07% |
