Ratatouille With Brie

Vegetarian
Gluten Free
Health score
15%
Ratatouille With Brie
45 min.
4
490kcal
30.06%sweetness
100%saltiness
24.09%sourness
41.51%bitterness
39.8%savoriness
90.62%fattiness
0%spiciness

Suggestions

This ratatouille with brie recipe is a delicious and elegant twist on the classic French dish. It's a perfect side dish or main course for a vegetarian meal, and it's also gluten-free! The combination of eggplant, zucchini, yellow squash, and tomatoes creates a beautiful and flavorful dish. The star ingredient, however, is the creamy and decadent Président Brie, which adds a wonderful richness and depth of flavor to the ratatouille. The brie melts into the vegetables, creating a creamy and indulgent texture that takes this dish to the next level. This recipe is not only delicious but also nutritious, offering a good source of protein, fiber, and vitamins C and K. The preparation is simple and straightforward, with most of the time being hands-off as the dish bakes in the oven. This ratatouille with brie is a great option for a cozy night in, and it's sure to impress your family and friends with its stunning presentation and delicious flavors. The dish is also versatile and can be adapted to your taste preferences or what's in season. So, if you're looking for a new way to enjoy vegetables, give this ratatouille with brie a try! It's a wonderful way to elevate your everyday meals and add a touch of French elegance to your table.

Ingredients

  •  round of président brie 
  • small eggplant 
  • oz olive oil (for sautéing and garnishing)
  •  zucchini 
  •  to 3 sized squashes yellow
  •  plum tomatoes ripe
  • tsp thyme leaves chopped ()

Equipment

  • frying pan
  • oven
  • casserole dish

Directions

  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 Facts

Calories490kcal
Protein11.39%
Fat79.55%
Carbs9.06%

Properties

Glycemic Index
46.75
Glycemic Load
1.89
Inflammation Score
-8
Nutrition Score
16.025652173913%

Flavonoids

Delphinidin
98.12mg
Naringenin
0.21mg
Apigenin
0.03mg
Luteolin
0.12mg
Kaempferol
0.03mg
Myricetin
0.04mg
Quercetin
0.55mg

Taste

Sweetness:
30.06%
Saltiness:
100%
Sourness:
24.09%
Bitterness:
41.51%
Savoriness:
39.8%
Fattiness:
90.62%
Spiciness:
0%

Nutrients percent of daily need

Calories:489.9kcal
24.49%
Fat:44.52g
68.49%
Saturated Fat:13.85g
86.59%
Carbohydrates:11.41g
3.8%
Net Carbohydrates:6.54g
2.38%
Sugar:7.41g
8.24%
Cholesterol:56.5mg
18.83%
Sodium:364.71mg
15.86%
Protein:14.34g
28.69%
Vitamin E:4.85mg
32.31%
Vitamin C:24.19mg
29.32%
Vitamin K:28.4µg
27.05%
Vitamin B2:0.46mg
26.98%
Manganese:0.5mg
24.81%
Folate:92.63µg
23.16%
Vitamin B6:0.44mg
22.06%
Fiber:4.86g
19.46%
Potassium:679.33mg
19.41%
Phosphorus:178.59mg
17.86%
Vitamin A:824.55IU
16.49%
Vitamin B12:0.93µg
15.54%
Calcium:133.65mg
13.36%
Zinc:1.88mg
12.55%
Selenium:8.73µg
12.47%
Magnesium:48.21mg
12.05%
Vitamin B1:0.14mg
9.42%
Vitamin B5:0.92mg
9.16%
Copper:0.17mg
8.69%
Vitamin B3:1.61mg
8.03%
Iron:1.18mg
6.53%
Vitamin D:0.28µg
1.88%