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Baked Ratatouille is a French main course recipe that takes about 45 min from start to finish and serves 1. It calls for 10 ingredients across 4 steps, and is rated easy. A serving works out at around 1029 kcal with roughly 32 g of protein. Filed under gluten free, lacto ovo vegetarian, primal and vegetarian.
Toss in the eggplant, bell peppers, tomatoes, onion, zucchini, and basil. Sauté everything for **5 minutes**, stirring to coat the vegetables in the oil.
Cover the pot and let it simmer until the vegetables are tender, which should take about **25 minutes**, stirring occasionally. Uncover and continue to simmer for another **10 minutes**, stirring sometimes, until the juices have thickened.
Stir in the **red wine vinegar** and season to taste with salt and pepper.
Meanwhile, preheat your oven to **350 degrees F**.
Transfer the cooked ratatouille into a **9-inch pie dish**. If you like, sprinkle the top with crumbled **feta cheese**.
Bake for about **20 minutes**, or until the ratatouille is heated through and the cheese is lightly golden, if using.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 1,029kcal | 51% |
| Fat | 70g | 100% |
| Carbohydrate | 82g | 32% |
| of which sugars |
| Allergen | Status |
|---|---|
| Milk | Contains |
| Sulphites | May contain |
| Gluten | Free from |
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| 44g |
| 49% |
| Fibre | 28g | 93% |
|---|
| Protein | 32g | 64% |
|---|
| Sodium | 1,364mg | 57% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Free from |
| Eggs | Free from |
|---|
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
