End of Summer Ratatouille

Food.com
4
16
190
77

Ingredients

1/4 cups olive oil
1 eggplant (medium, diced into 1-inch cubes)
2 yellow squash (diced into 1-inch cubes)
2 zucchini (diced into 1-inch cubes)
1 red bell pepper (diced into 1-inch cubes)
1 yellow bell pepper (diced into 1-inch cubes)
1 green bell pepper (diced into 1-inch cubes)
3 tomatoes (large, coarsely chopped, ripe)
1/4 cups flat leaf parsley (coarsely chopped)
1 purple onion (peeled and coarsely chopped)
4 cloves garlic (finely diced)
1 tablespoon kosher salt
1 teaspoon ground black pepper (fresh)
2 tablespoons olive oil
1/2 cups basil leaves (fresh, chopped)
11 ounces montrachet (or 11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated)
Read Directions

NutritionView more

190Calories
Sodium38%DV910mg
Fat15%DV10g
Protein6%DV3g
Carbs5%DV16g
Fiber20%DV5g

PER SERVING *

Calories190Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium910mg38%
Potassium780mg22%
Protein3g6%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber5g20%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.