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Back-Burner Ratatouille

Back-Burner Ratatouille Recipe

  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 zucchini, scrubbed and cut into 1/2-inch cubes
  • 2 yellow squash, scrubbed and cut into 1/2-inch cubes
  • 1 eggplant, scrubbed and cut into 1/2-inch cubes
  • 1 onion, finely diced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon Italian seasoning, or to taste
  • 1 pinch garlic powder, or to taste
  • 1 pinch ground black pepper, or to taste
  • 1 teaspoon tomato paste (optional)
  • 2 tablespoons extra-virgin olive oil
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 80
Total Fat 3.6g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 456mg
Total Carbohydrate 9.8g
Dietary Fiber 3g
Sugars 4.5g
Protein 2.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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