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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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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