Nutrition Info Per Serving

Energy 231.31 Cal Protein 10.89 g
Lipid 13.26 g Carbohydrate 18.80 g
Fiber 4.37 g Sugar 9.40 g


Grocery List
Quantity Units Ingredients Notes
3.00 lb TOMATOES
3.00 tbsp OLIVE OIL Extra Virgin
10.00 gm GARLIC 2 cloves, chopped
0.50 tsp RED OR CAYENNE PEPPER Crushed
2.00 cup COUNTRY BREAD Cubes
2.50 lb ZUCCHINI Cut into 1/8 inch strips
2.50 lb EGGPLANT Cut into 1/8 inch strips
20.00 gm RED OR CAYENNE PEPPER 3 bell peppers, cut 1/2 inch strips
25.00 gm ANCHOVY Cut into thin strips
0.75 lb MOZZARELLA CHEESE Cut into 2 by 1/2 inch sticks
0.00 KOSHER SALT To taste

RATATOUILLE SPIRALS Tags: National Regional Traditional

rookychef79 Date: January 1, 2017
Cuisine: France
Type: Vegetables
Course: Main Course

Prep Time

20 Mins

Cooking Time

160 Mins


10 servings


Ratatouille Spirals is a very famous French dish that is vegetarian.
Pure vegetarian dishes are rare in Continental Cuisines and Ratatouille Spirals is as good as a Nation Dish of France!

Preparation Steps of RATATOUILLE SPIRALS

Preparation of Ratatouille Spirals, the famous French Vegetarian Dish:

1.In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and halve the tomatoes crosswise. Coarsely chop the tomatoes, keeping the juices and seeds.

2.Preheat the oven to 375°. In a large, deep skillet, heat 2 tablespoons of the oil. Add the garlic and crushed pepper and cook over moderate heat for 1 minute. Add the tomatoes and juices and season lightly with salt. Cook, stirring frequently, until the sauce has thickened, about 25 minutes.

3.Meanwhile, on a baking sheet, toss the bread with the remaining 1 tablespoon of olive oil. Toast for about 15 minutes, stirring once, until golden.

4.In 2 separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each and let drain for 15 minutes. Shake out the excess liquid and pat the slices dry.

5.Spoon the tomato sauce into a shallow 2 1/2-quart baking dish and scatter the bread cubes on top. On a work surface, top each zucchini slice with a slice of eggplant; blot dry if necessary. Place a strip of roasted pepper and anchovy and a stick of mozzarella at one end of each stack and roll up. Stand the rolls in the baking dish and brush with oil.

6.Cover with parchment paper. Bake for about 1 hour and 15 minutes, until the vegetables are just tender and the ratatouille is bubbling; remove the parchment halfway through baking. Let rest for 15 minutes before serving.


A light bodied red wine with a fruit flavour will make an excellent pairing to this flavourful vegetarian dish.


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