Baked Ratatouille - Slender Kitchen
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Baked Ratatouille

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228
Calories 
25g
Carbs 
11g
Fat 
11g
Protein 
4
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

This baked ratatouille makes a delicious, comforting vegetarian main dish or side dish packed with eggplant, red onion, zucchini, summer squash, and tomatoes. And to make it even more delicious, it is topped with fresh mozzarella. Normally I serve this with creamy polenta or mashed potatoes and it is one of our favorite comfort food meals.

Prep Time

Baked Ratatouille

4
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 cups crushed tomatoes
  • 1 U red onion
  • 1 U eggplant
  • 2 U zucchini
  • 1 U summer squash
  • 2 U roma tomatoes
  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • Salt and pepper
  • 4 oz. fresh mozzarella

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 228
Calories from Fat 96
% Daily Value *
Total Fat 11g
16%
Saturated Fat 5g
24%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 23mg
8%
Sodium 210mg
9%
Total Carbohydrate 25g
9%
Dietary Fiber 9g
37%
Sugars 15g
Protein 11g

Directions

  1. Preheat the oven to 400 degrees. Slice the vegetables into half moons, trying to make them similar in width so that they cook evenly. I recommend slicing them about 1/4 inch wide.
  2. Spray a baking dish with cooking spray. Pour half the crushed tomatoes in the bottom of the dish. The layer in the vegetables vertically. You can also just randomly toss them in the dish, but the presentation won't be quite as pretty. Sprinkle with herbs, vinegar, oil, salt, and pepper. Top with remaining crushed tomatoes.
  3. Cover with foil and bake for 30 minutes. Remove foil and layer the cheese on top. Bake uncovered for 10-15 minutes until cheese melts.
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