Ratatouille with Pesto Crumble

Ratatouille with Pesto Crumble 150 Author: Canadian Living Credits: Ratatouille with Pesto Crumble 150

  • Portion size 8 servings

Ingredients

Method

In large bowl, combine oil, garlic, salt and pepper. Add zucchinis, red peppers, onions and eggplant; toss to coat. Spread on 2 parchment paper-lined large baking sheets. Bake in top and bottom thirds of 425°F (220°C) oven, rotating pans and stirring once, until vegetables are lightly charred and tender, about 30 minutes.

Transfer roasted vegetables to large bowl; stir in tomatoes and half of the feta. Spread in 13- x 9-inch (3 L) glass baking dish; sprinkle with remaining feta.

Crumble:

Combine bread crumbs with pesto; spread over ratatouille. Bake in 400°F (200°C) oven until bubbly and golden, about 15 minutes. Makes 6 to 8 servings.

Nutritional facts Per serving: about

  • Sodium 996 mg
  • Protein 11 g
  • Calories 326.0
  • Total fat 23 g
  • Potassium 523 mg
  • Cholesterol 46 mg
  • Saturated fat 10 g
  • Total carbohydrate 23 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 29.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 145.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ratatouille with Pesto Crumble

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