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Microwave Ratatouille

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  Olive oil 4 Tablespoon
  Onion 1 Large, sliced
  Garlic clove 1 Large, minced or pressed
  Eggplant 1 Medium, peeled and cut into 1/2 inch cubes
  Zucchini 3 Medium, cut into 1/4 inch slices
  Green pepper 1 Large, seeded and thinly sliced
  Dry basil 1 1⁄2 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Tomatoes 3 Large, cut into eighths
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs) (As Required)
  Sour cream 1 Tablespoon (As Required)

Place oil in a 3 quart casserole.
Microwave on HIGH (100%) for 1 minute.
Stir in onion, garlic, and eggplant.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 3 minutes.
Stir in zucchini, green pepper, basil, and parsley.
Microwave, covered, on HIGH (100%) for 10 minutes, stirring after 5 minutes.
Stir in salt and tomatoes.
Microwave, covered, on HIGH (100%) for 5 minutes or until vegetables are fork tender.
Let stand, covered, for 10 minutes.
Casserole should have a little free liquid, but still be of good spoon and serve consistency.
Serve hot, topped with cheese, if desired.
Or cool, cover, and refrigerate; serve cold, topping with sour cream, if you wish.

Recipe Summary

Difficulty Level: 

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1150 Calories from Fat 666

% Daily Value*

Total Fat 76 g116.4%

Saturated Fat 16.1 g80.7%

Trans Fat 0 g

Cholesterol 35.2 mg11.7%

Sodium 2544.2 mg106%

Total Carbohydrates 105 g35%

Dietary Fiber 36.2 g144.8%

Sugars 50.3 g

Protein 34 g67.4%

Vitamin A 171.1% Vitamin C 599.8%

Calcium 80.4% Iron 56.8%

*Based on a 2000 Calorie diet

Microwave Ratatouille Recipe