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    You are in: Home / Recipes / Autumn Ratatouille Recipe
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    Autumn Ratatouille

    Autumn Ratatouille. Photo by Nohoko

    1/1 Photo of Autumn Ratatouille

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Nohoko's Note:

    Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.

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    Units: US | Metric


    1. 1
      Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
    2. 2
      Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
    3. 3
      Stir in a few grinds of pepper and soy sauce to taste.

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    Ratings & Reviews:

    • on October 22, 2009


      Great idea to put squash in instead of eggplant. I liked the creativity of this recipe. I ended up putting a 28 oz can of chopped tomatoes, a little more traditional as well as a few tablespoons of sugar. But in general good inspiration

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


    Nutritional Facts for Autumn Ratatouille

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 110.1
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 676.9 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 2.3 g
    Sugars 3.0 g
    Protein 1.6 g

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