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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 side dish Mediterranean,French,European
spoonacular Score:79%

Spoonacular Score: 79%

 

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.

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
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
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: $2.68
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
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
$1.60
$1.50
$0.47
$0.47
$0.25
$0.38
$0.33
$0.67
$2.11
$0.30
$0.03
$0.14
$0.36
$10.74

Nutritional Information

Quickview
389 Calories
13g Protein
22g Total Fat
34g Carbs
36% Health Score
Limit These
Calories
389k
19%

Fat
22g
34%

  Saturated Fat
6g
38%

Carbohydrates
34g
11%

  Sugar
15g
18%

Cholesterol
21mg
7%

Sodium
1311mg
57%

Alcohol
3g
17%

Get Enough Of These
Protein
13g
28%

Vitamin C
52mg
64%

Vitamin K
61µg
58%

Manganese
1mg
50%

Vitamin A
1982IU
40%

Vitamin E
5mg
37%

Fiber
9g
36%

Calcium
347mg
35%

Potassium
1178mg
34%

Copper
0.65mg
32%

Vitamin B6
0.62mg
31%

Phosphorus
307mg
31%

Iron
4mg
25%

Folate
95µg
24%

Vitamin B2
0.39mg
23%

Selenium
15µg
23%

Vitamin B3
4mg
23%

Magnesium
89mg
22%

Vitamin B1
0.28mg
19%

Zinc
2mg
15%

Vitamin B5
1mg
14%

Vitamin B12
0.36µg
6%

covered percent of daily need

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