Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Vegetable Stew (Based on Ratatouille) Recipe
    Lost? Site Map

    Vegetable Stew (Based on Ratatouille)

    Vegetable Stew (Based on Ratatouille). Photo by **Jubes**

    1/3 Photos of Vegetable Stew (Based on Ratatouille)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    JustJanS's Note:

    We love ratatouille and I often make a baked one. Tonight I added in a number of things to make a complete side dish for beef schnitzels. We both thought this was great and it could be eaten over pasta or rice for a vegetarian meal.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 190c.
    2. 2
      Place all ingredients EXCEPT peas and parsley .in a large baking dish and stir well to combine.
    3. 3
      Bake for about 1 hour (or until the potatoes are tender) stirring once or twice during cooking.
    4. 4
      When the potatoes are tender, add in the peas and cook a further 5 minutes then remove from the oven and stir through the chopped parsley.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on April 14, 2012

      55

      FANTASTIC! Loved this recipe! I wished that I had doubled the recipe as this was so, so, good. Great clear instructions and the perfect mix of veges. Very healthy with so little oil added and the red wine vinegar and freash rosemary from the garden added great flavours. I served this with pan cooked salmon fillets...though could have just eaten a giant bowl of this delicious vege stew......which I might just do next time! Photo also to be posted. Gluten-free too as written. I wish I could give more than 5 stars for this recipe. Reviewed for April recipe swap from the Aus/NZ Forum.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegetable Stew (Based on Ratatouille)

    Serving Size: 1 (669 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.3
     
    Calories from Fat 41
    12%
    Total Fat 4.5 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 650.5 mg
    27%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 14.6 g
    58%
    Sugars 14.0 g
    56%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    chili

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites