Ratatouille
When cooler nights trigger cravings for warming autumn suppers but the garden still bears a summer's bounty of tomatoes, zucchini, peppers and eggplant, we call on the French for help. The classic vegetable stew is traditionally served unadorned, but we love it spooned over homemade garlic bread as a luxe fork-and-knife sandwich.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Garlic Bread
Combine 2 tablespoons softened butter, 1 tablespoon olive oil and 1 mashed garlic clove. Spread on 4 large ¾-inch-thick slices artisanal bread. Bake on a sheet pan in a 425° oven for 4 to 6 minutes or until crisp and golden.
Nutrition Facts
Per Serving:
140 calories; fat 11g; saturated fat 1g; carbohydrates 11g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 2g; vitamin a 1351.4IU; vitamin c 43.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 45mcg; sodium 300mg; potassium 464mg; calcium 32mg; iron 0.8mg.