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Butternut Ratatouille

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  Eggplant 1 Large
  Zucchini 1 Medium
  Butternut squash 1 Medium
  Green peppers 2 , seeded
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Canned italian tomatoes 28 Ounce, drained (1 Can)
  Minced fresh basil/1 teaspoon dried basil 2 Tablespoon
  Salt 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Black pepper To Taste
  Chopped fresh flat leaf parsley 1⁄4 Cup (4 tbs)

Slice Peeled eggplants it into rounds.
Salt both sides and stand the slices in a colander to drain for 30 minutes.
Rinse the slices, squeeze out the moisture, and pat them dry.
Cut them into quarters.
Slice the zucchini into half-rounds.
Peel the butternut squash and cut it into chunks.
Cut the peppers into strips.
Preheat the oven to 400° F.
Combine the oil, green pepper, onion, and garlic in a large stainless steel or glass baking dish.
Put the dish in the oven until the vegetables are sizzling but not brown.
Add the eggplant and bake until it is softened, about 10 minutes.
Put the zucchini on top and bake 10 more minutes.
Add the squash, tomatoes, basil, 1/2 teaspoon of salt, and pepper; stir well, and continue to bake, uncovered, for 30 to 40 minutes.
The vegetables should be very well cooked but still retain their shape, and the pan juices should be reduced.
Remove the dish from the oven and stir in the parsley.
The dish can be made ahead, refrigerated, and reheated in a skillet.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1798 Calories from Fat 529

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 8.7 g43.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2141.2 mg89.2%

Total Carbohydrates 324 g108.1%

Dietary Fiber 76.2 g304.7%

Sugars 69.5 g

Protein 44 g87.6%

Vitamin A 3573.9% Vitamin C 1232%

Calcium 129.8% Iron 152.6%

*Based on a 2000 Calorie diet

Butternut Ratatouille Recipe