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Oven Ratatouille

Oven Ratatouille Recipe

  • 3 to 4 tablespoons extra virgin olive oil
  • 1 large globe eggplant (about 1 pound), cut into ¾-inch cubes (peeling unnecessary if the skin is tight and smooth)
  • 2 pounds ripe plum tomatoes, cored
  • 6 medium-sized garlic cloves, unpeeled
  • 2 large bell peppers (red, yellow, or orange)
  • 2 cups coarsely chopped onion
  • 1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
  • 1½ teaspoons dried basil
  • 1 teaspoon dried marjoram or oregano
  • ½ teaspoon each crumbled dried thyme and rosemary
  • Salt and freshly ground black pepper, to taste
  • Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
  • Pitted chopped olives
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 151kcal (8%)
Total Fat 7g (11%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 21g
Dietary Fiber 7g
Sugars 10g
Protein 4g
* 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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