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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.

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Vegetarian Ratatouille

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.96

$0.96 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan side dish mediterranean,european,french
spoonacular Score:65%

Spoonacular Score: 65%

 

Vegetarian Ratatouille might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 96 calories. This recipe serves 6 and costs 96 cents per serving. It works well as a side dish. 1 person were glad they tried this recipe. Head to the store and pick up onion, zucchini, orange bell pepper, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. If you like this recipe, take a look at these similar recipes: Healthy vegetarian slow cooker : Louisiana Ratatouille, Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), and Confit Byaldi (aka Ratatouille’s Ratatouille).

Ingredients

Servings:
1
1  eggplant
eggplant
1
1  zucchini
zucchini
1
1  yellow squash
yellow squash
2
2  tomato
tomato
0.5
0.5  red bell pepper
red bell pepper
0.5
0.5  orange bell pepper
orange bell pepper
1
1  onion
onion
5 cloves
5 cloves garlic
garlic
2 Tbsps
2 Tbsps fresh basil
fresh basil
2 sprigs
2 sprigs thyme
thyme
0.25 tsps
0.25 tsps dried oregano
dried oregano
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1 tsp
1 tsp sea salt
sea salt
1  eggplant
1
eggplant
1  zucchini
1
zucchini
1  yellow squash
1
yellow squash
2  tomato
2
tomato
0.5  red bell pepper
0.5
red bell pepper
0.5  orange bell pepper
0.5
orange bell pepper
1  onion
1
onion
5 cloves garlic
5 cloves
garlic
2 Tbsps fresh basil
2 Tbsps
fresh basil
2 sprigs thyme
2 sprigs
thyme
0.25 tsps dried oregano
0.25 tsps
dried oregano
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
1 tsp sea salt
1 tsp
sea salt

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

Saute onion and garlic in a large saucepan over medium low heat until onions are translucent. Add tomatoes and stir. Add all the remaining ingredients and cook for 30 minutes on low stirring occasionally or until eggplant is tender.

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

Price Breakdown

Cost per Serving: $0.99
Ingredient
1 eggplant
1 zucchini
1 yellow squash
2 tomato
½ red bell pepper
½ orange bell pepper
1 onion
5 cloves garlic
2 Tbsps fresh basil
2 sprigs thyme
¼ teaspoons dried oregano
2 Tbsps extra virgin olive oil
1 teaspoon sea salt
Price
$1.52
$0.56
$0.87
$0.92
$0.30
$0.53
$0.24
$0.33
$0.21
$0.11
$0.01
$0.33
$0.03
$5.96

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • 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!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • 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).

  • 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.

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • 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
96 Calories
2g Protein
5g Total Fat
12g Carbs
25% Health Score
Limit These
Calories
96
5%

Fat
5g
8%

  Saturated Fat
0.74g
5%

Carbohydrates
12g
4%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
396mg
17%

Get Enough Of These
Protein
2g
5%

Vitamin C
46mg
57%

Vitamin A
1174IU
23%

Manganese
0.45mg
22%

Fiber
4g
17%

Vitamin B6
0.33mg
17%

Vitamin K
16µg
15%

Potassium
526mg
15%

Folate
53µg
13%

Vitamin E
1mg
10%

Vitamin B2
0.14mg
8%

Magnesium
32mg
8%

Copper
0.14mg
7%

Phosphorus
68mg
7%

Vitamin B1
0.1mg
7%

Vitamin B3
1mg
6%

Vitamin B5
0.47mg
5%

Iron
0.82mg
5%

Calcium
35mg
4%

Zinc
0.52mg
3%

Selenium
0.83µg
1%

covered percent of daily need

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