Ratatouille, Ratatouille!

The other night, I had this great idea that we could make Ratatouille and then watch Ratatouille! I love getting the kids excited about things in that way, you see. I would love if they get excited about a dinner every night, especially one consisting of so many vegetables!

Remember when I said I would eventually be using that squash? This is what I was hoping to make with it. And truly, it is simple. The dish originated in Nice, France as one that poor farmers would make from their summer crops.

Turns out, kids like it, too!

What you’ll need:

1 Eggplant

2 Zucchini

3 Yellow Squash

1 Red Bell Pepper

1 Cup of Tomato Puree

1/2 Cup of Chopped Onions

1 TBSP of Italian Seasoning

2 TBSP of Minced Garlic

2 TSP of Garlic Salt

3 TBSP of White Wine

Pepper to Taste

Mix the tomato puree with a TSP of the garlic salt and a TBSP of the Italian seasoning. In a 9X13 {or similar}, spread about two TBSP of the tomato mixture all around the bottom, then drizzle in the white wine over. Slice up the eggplant, zucchini, yellow squash and red bell pepper {I need a mandolin slicer – it would make life so much easier}, and layer them, standing the slices upright. When all of the veggies have been added, sprinkle the chopped onions and minced garlic over the top. Evenly dust the pepper and the rest of the salt over, and use the rest of the tomato puree to top the whole thing off.

Pop it in a preheated 375 degree oven for 45 minutes, or until the squash is tender.


*Statistics are approximate and can be calculated on www.recipes.sparkpeople.com

8 Servings
Amount Per Serving
  Calories 52.4
  Total Fat 0.4 g
  Saturated Fat 0.1 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 746.4 mg
  Potassium 452.6 mg
  Total Carbohydrate 11.1 g
  Dietary Fiber 3.4 g
  Sugars 2.3 g
  Protein 2.2 g
  Vitamin A 28.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 14.0 %
  Vitamin C 87.5 %
  Vitamin D 0.0 %
  Vitamin E 3.3 %
  Calcium 2.6 %
  Copper 6.5 %
  Folate 9.0 %
  Iron 5.2 %
  Magnesium 7.0 %
  Manganese 16.1 %
  Niacin 5.5 %
  Pantothenic Acid     3.9 %
  Phosphorus     5.5 %
  Riboflavin 7.0 %
  Selenium 1.2 %
  Thiamin 5.9 %
  Zinc 2.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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