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    You are in: Home / Recipes / Acadia's Ratatouille Recipe
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    Acadia's Ratatouille

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 05, 2010

      Delicious veggie recipe! I don't care for onion so left it out and used extra peppers instead. I liked the slight kick from the crushed red pepper flakes. I served this as a side dish but I think it would be great over pasta, rice, or as a topping for pizza. Thanks for posting this recipe!

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    • on December 16, 2009

      This was easy to make and delicious! I added half an eggplant and a can of cannellini beans to make an entree out of it. Also, I used 1 whole red pepper instead of 1/2 red, 1/2 yellow. It was very much enjoyed at a Christmas party. Reviewed for Veggie Swap, December 2009

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    • on October 05, 2012

      Veggie stew real comfort food! Nice way to use fresh picked veggies from the garden. I used Italian peppers in place of the bell. Added eggplant in place of the yellow squash. Used fresh tomatoes in place of the can. Added lots of red pepper flakes. I did cook in the oven for 1 hour after sauteing the onions and garlic stove top. Added fresh oregano, basil, parsley thyme before placing in the oven then just before serving. Served over Sprouted grain pasta. Made for veggie tag.

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    • on February 17, 2011

      This turned out great! I used only red bell pepper, added black pepper and an eggplant. We had it with fried polenta. Leftovers are going on parsley garlic fettucine I found at the store! Can't wait!

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    Nutritional Facts for Acadia's Ratatouille

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 113.7
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 181.5 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 3.9 g
    Sugars 2.8 g
    Protein 3.5 g

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