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Ratatouille with Feta, Green Olives, and Almonds Recipe

Looking for an easy Ratatouille with Feta, Green Olives, and Almonds recipe? Learn how to make Ratatouille with Feta, Green Olives, and Almonds using healthy ingredients.


Submitted by josephino

Makes 8 servings



Recipe courtesy Tyler Florence-Food TV Difficulty: Easy Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 to 8 servings Out of this world...DONT EVEN think Of not making the topping....IT IS DELICIOUSSSSSS! BEST SERVED @ ROOM TEMPERTURE

Recipe Ingredients for Ratatouille with Feta, Green Olives, and Almonds

1 cup whole almonds
6 tablespoons extra-virgin olive oil, plus more as needed
1 teaspoon red chili flakes
3 cloves garlic, chopped
1 salt, (sea) to taste
1 freshly ground black pepper
1 pound feta cheese, crumbled
10 pitted green olives
25 grams fresh basil(1 bunch), leaves hand-torn
1 medium onion, chopped
420 grams Japanese eggplant(5 medium), chopped
3 medium zucchini, chopped
3 tomatoes, seeded and chopped
1 tablespoon capers, drained
28 ounce whole peeled tomatoes, drained and hand crushed
1 tablespoon balsamic vinegar

Recipe Directions for Ratatouille with Feta, Green Olives, and Almonds

  1. Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes.

  2. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool.

  3. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves.

  4. Mix well to combine all the ingredients.

  5. Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes.

  6. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary.

  7. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper.

  8. Continue cooking until these vegetables are soft but still whole.

  9. Add the canned tomatoes, vinegar, and remaining basil leaves.

  10. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.

  11. To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture

Categories

Cheese, Herbs, Nuts, Vegetables, First Course, Main Dish, Salads, Side Dish, Mediterranean, Advance, Simmer, Vegetarian

Nutrition Facts
Serving Size 390.1g
Amount Per Serving
Calories
423
Calories from Fat
283
% Daily Value*
Total Fat
31.5g
48%
Saturated Fat
10.3g
52%
Trans Fat
0.0g
Cholesterol
50mg
17%
Sodium
1029mg
43%
Potassium
465mg
13%
Total Carbohydrates
23.3g
8%
Dietary Fiber
7.5g
30%
Sugars
13.5g
Protein
15.1g
Vitamin A 39% Vitamin C 47%
Calcium 38% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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