Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Roasted Ratatouille Gratin

 
One serving costs about $2.57 One serving costs about $2.57

$2.57 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner Mediterranean,French,European
spoonacular Score:77%

Spoonacular Score: 77%

 

Roasted Ratatouille Gratin might be just the side dish you are searching for. One serving contains 383 calories, 15g of protein, and 22g of fat. For $2.57 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of basil, bell pepper, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Try Roasted Ratatouille, Roasted Ratatouille Pasta, and roasted chickpea ratatouille for similar recipes.

Ingredients

Servings:
28 ounce
28 ounce canned tomatoes
canned tomatoes
1 cup
1 cup cremini mushrooms
cremini mushrooms
1 Tbsp
1 Tbsp dry bread crumbs
dry bread crumbs
0.5 cup
0.5 cup dry white wine
dry white wine
1 pound
1 pound eggplant
eggplant
0.5 cup
0.5 cup fresh basil
fresh basil
1 Tbsp
1 Tbsp fresh rosemary
fresh rosemary
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
1
1  white leek
white leek
some
some olive oil
olive oil
1 cup
1 cup parmesan cheese
parmesan cheese
1 Dash
1 Dash black pepper
black pepper
0.5
0.5  red bell pepper
red bell pepper
1 tsp
1 tsp sea salt
sea salt
1 large
1 large shallot
shallot
1 cup
1 cup zucchini
zucchini
28 ounce canned tomatoes
28 ounce
canned tomatoes
1 cup cremini mushrooms
1 cup
cremini mushrooms
1 Tbsp dry bread crumbs
1 Tbsp
dry bread crumbs
0.5 cup dry white wine
0.5 cup
dry white wine
1 pound eggplant
1 pound
eggplant
0.5 cup fresh basil
0.5 cup
fresh basil
1 Tbsp fresh rosemary
1 Tbsp
fresh rosemary
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
1  white leek
1
white leek
some olive oil
some
olive oil
1 cup parmesan cheese
1 cup
parmesan cheese
1 Dash black pepper
1 Dash
black pepper
0.5  red bell pepper
0.5
red bell pepper
1 tsp sea salt
1 tsp
sea salt
1 large shallot
1 large
shallot
1 cup zucchini
1 cup
zucchini

Equipment

aluminum foil
aluminum foil
baking sheet
baking sheet
baking pan
baking pan
oven
oven
pot
pot
aluminum foil
aluminum foil
baking sheet
baking sheet
baking pan
baking pan
oven
oven
pot
pot


Instructions

  1. Cut up everything and set aside until needed. Do the eggplant last, as it turns brownish after being cut.
  2. Preheat oven to 425 F.
  3. Place whole red pepper on a baking sheet and roast for 20 minutes.
  4. Spray another baking sheet with canola oil and place eggplant on it in a single layer.
  5. Drizzle with 2 tablespoons olive oil and toss to combine. Sprinkle with salt and pepper.
  6. Turn red pepper over after 20 minutes.
  7. Add eggplant to oven, and roast until both are tender, about 15 minutes more.
  8. 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.
  9. Stir in zucchini and continue cooking, stirring occasionally, until zucchini is soft, 6-8 minutes.
  10. Stir in mushrooms, 1 teaspoon salt, dash black pepper, and wine.
  11. Simmer until mushrooms are soft, about 8 minutes.
  12. Remove eggplant and pepper from oven.
  13. Turn oven down to 400.
  14. 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.
  15. Stir in the eggplant, tomatoes and their juices, thyme, and rosemary.
  16. Bring back up to a simmer.
  17. After pepper has cooled, remove the skin, core, and seeds. Chop flesh and add to the stockpot.
  18. Simmer, covered, for 5 minutes to combine flavors.
  19. Taste, and add salt and pepper if needed.
  20. Pour everything into an 8x8 baking dish.
  21. Top with Parmesan and bread crumbs.
  22. Bake until topping is browned, about 20 minutes.
  23. Allow ratatouille to stand 10 minutes before serving.
  24. Garnish each serving with fresh basil. Make sure to have more freshly grated Parmesan on hand to pass at the table.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.57
Ingredient
28 ounces canned tomatoes
1 cup cremini mushrooms
1 tablespoon dry bread crumbs
½ cups dry white wine
1 pound eggplant
½ cups fresh basil
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 white leek
some olive oil
1 cup parmesan cheese
½ red bell pepper
1 teaspoon sea salt
1 large shallot
1 cup zucchini
Price
$1.70
$0.40
$0.04
$1.63
$1.50
$0.47
$0.25
$0.37
$0.33
$0.67
$2.11
$0.30
$0.03
$0.14
$0.36
$10.29

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
383k Calories
15g Protein
21g Total Fat
31g Carbs
38% Health Score
Limit These
Calories
383k
19%

Fat
21g
33%

  Saturated Fat
6g
39%

Carbohydrates
31g
11%

  Sugar
16g
18%

Cholesterol
17mg
6%

Sodium
1275mg
55%

Alcohol
3g
17%

Get Enough Of These
Protein
15g
31%

Vitamin C
51mg
63%

Manganese
0.99mg
49%

Vitamin K
48µg
46%

Calcium
420mg
42%

Vitamin A
1803IU
36%

Vitamin E
5mg
36%

Fiber
8g
36%

Potassium
1167mg
33%

Phosphorus
326mg
33%

Copper
0.64mg
32%

Vitamin B6
0.63mg
32%

Iron
4mg
25%

Folate
93µg
24%

Magnesium
92mg
23%

Vitamin B2
0.39mg
23%

Vitamin B3
4mg
23%

Vitamin B1
0.29mg
19%

Selenium
12µg
18%

Vitamin B5
1mg
15%

Zinc
1mg
13%

Vitamin B12
0.33µg
5%

covered percent of daily need

Related Recipes