Ratatouille With Brie

Ratatouille With Brie is a Mediterranean recipe that serves 4. One portion of this dish contains around 14g of protein, 45g of fat, and a total of 490 calories. For $1.97 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 63 people have tried and liked this recipe. It works best as a main course, and is done in about 45 minutes. Head to the store and pick up zucchini, eggplant, thyme, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a good spoonacular score of 71%. If you like this recipe, you might also like recipes such as Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), Confit Byaldi (aka Ratatouille’s Ratatouille), and Confit Byaldi (aka Ratatouille’s Ratatouille).

Servings: 4

 

Ingredients:

1 Brie Log such as Alouette

1 small eggplant

4 oz. olive oil (for sautéing and garnishing)

1 zucchini

1 yellow squash

2 ripe plum tomatoes

1 tsp. thyme (chopped)

Equipment:

frying pan

casserole dish

oven

Cooking instruction summary:

Remove outer peel from eggplant and dice into inch pieces Heat 1-2 oz. of olive oil in a heavy gauge skillet Saut the diced eggplant for 2-3 minutes then place on a towel to drain After draining place cooked eggplant into a small oval casserole dish Preheat oven to 375 F Carefully slice the zucchini , yellow squash , and tomatoes about inch even slices Slice the Brie also into inch slices (utilizing a cheese wire makes simplifies this) Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly

 

Step by step:


1. Remove outer peel from eggplant and dice into inch pieces

2. Heat 1-2 oz. of olive oil in a heavy gauge skillet

3. Saut the diced eggplant for 2-3 minutes then place on a towel to drain

4. After draining place cooked eggplant into a small oval casserole dish

5. Preheat oven to 375 F

6. Carefully slice the zucchini , yellow squash , and tomatoes about inch even slices

7. Slice the Brie also into inch slices (utilizing a cheese wire makes simplifies this)

8. Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center

9. When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme

10. Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly


Nutrition Information:

Quickview
489 Calories
14g Protein
44g Total Fat
11g Carbs
15% Health Score
Limit These
Calories
489
24%

Fat
44g
68%

  Saturated Fat
13g
87%

Carbohydrates
11g
4%

  Sugar
7g
8%

Cholesterol
56mg
19%

Sodium
364mg
16%

Get Enough Of These
Protein
14g
29%

Vitamin E
4mg
32%

Vitamin C
24mg
29%

Vitamin K
28µg
27%

Vitamin B2
0.46mg
27%

Manganese
0.5mg
25%

Folate
92µg
23%

Vitamin B6
0.44mg
22%

Fiber
4g
19%

Potassium
679mg
19%

Phosphorus
178mg
18%

Vitamin A
824IU
16%

Vitamin B12
0.93µg
16%

Calcium
133mg
13%

Zinc
1mg
13%

Selenium
8µg
12%

Magnesium
48mg
12%

Vitamin B1
0.14mg
9%

Vitamin B5
0.92mg
9%

Copper
0.17mg
9%

Vitamin B3
1mg
8%

Iron
1mg
7%

Vitamin D
0.28µg
2%

covered percent of daily need
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