Ratatouille
It’s the perfect time of year for this dish. You’ll truly celebrate the fruits of the harvest with this ancient casserole. Eggplant, tomatoes, sweet onion, garlic, summer squash, new harvest bell peppers, lots of basil, fresh thyme and parsley blend to offer up a terrific flavor combo. All of this is paired with succulent, roasted tri-colored potatoes in this 18th century dish.
Ratatouille literally means “motley stew.” The combination of vegetables hasn’t really varied over the centuries. However, I add some pinto beans for extra protein. The flavor- filled casserole is one of my favorite ways to enjoy the late harvest. And, it’s a great meal for guests.
Grocery List: Ratatouille
Sunday, Ratatouille
Produce
garlic (if needed)
1 large yellow onion
fresh basil
fresh thyme
1 bunch fresh parsley
1 green bell pepper
1 red bell pepper
one 8 inch zucchini
1 large egg plant (at least 14 oz.)
2 large carrots
2 red potatoes
3 medium golden potatoes
2 purple potatoes.
2 large Heirloom tomatoes
2 honeycrisp apples
Canned/Dried Foods
one 15 oz. can pinto beans
good olive oil (if needed)
pitted Calamata olives
bay leaf (if needed)
dry thyme leaves (if no fresh available)
dry basil leaves (if no fresh available)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
Additional Items
one large loaf Artisan bread
Nutritional Value Ratatouille
Nutritional Analysis
Ratatouille
Per Serving
Calories: 530
Protein: 14 g
Carbohydrates: 104 g
Total Fat: 6 g
(Saturated Fat: 1 g
Dietary Fiber: 16 g
Cholesterol: 0 mg
Sodium: 510 mg
% calories from fat: 11 %
Two Cups Ratatouille and 2 slices artisan bread with 1/2 of a sliced honeycrisp apple.
