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Cold Ratatouille

chef.tim.lee's picture
  Olive oil 8 Tablespoon
  Onions 2 , sliced
  Green peppers 2 , diced
  Eggplants 2 Medium, diced
  Zucchini 2 Small, cut in slices
  Ripe tomatoes 6 , peeled, seeded and chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped parsley 1 Tablespoon
  Marjoram/Oregano 1 Pinch
  Basil 1 Pinch
  Garlic clove 1 Large, crushed

1) In an ovenproof casserole, heat olive oil.
2) Sauté onion in olive oil until it turns transparent.
3) Add green peppers and eggplants on the onions.
4) Add zucchini and tomatoes after 5 minutes.
5) Simmer the vegetables by covering the pan in oil for 30 minutes.
6) Season the vegetables with salt and pepper, as per taste.
7) Sprinkle with parsley, marjoram, basil and garlic.
8) Cook without cover for about 10 to 15 minutes, or until ratatouille is well mixed.

9) Serve cold as a delicious beginning to a summer meal.

Recipe Summary

Main Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 266 Calories from Fat 183

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 2.9 g14.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 83.5 mg3.5%

Total Carbohydrates 20 g6.8%

Dietary Fiber 7.8 g31.2%

Sugars 10 g

Protein 4 g7.9%

Vitamin A 31.4% Vitamin C 123.2%

Calcium 5.4% Iron 8.2%

*Based on a 2000 Calorie diet

Cold Ratatouille Recipe