Side dishe for 4

Layered Ratatouille

Name: Layered Ratatouille
Total time: 150 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb zucchini; 1 lb eggplant; 1 tsp salt; 1 tsp olive oil; 2 green peppers; 2 onions; 2 cloves garlic; 4 tomatoes; 1/8 tsp ground white pepper; 5 tsp olive oil; 3 tbsp parsley

$9.66for 4150 minServes 4

Thinly sliced vegetables bake in layers with tomatoes, garlic, olive oil, pepper, and parsley until tender.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Zucchini and summer squash, 1 lb$1.79/lb typical	1 lb	$1.79Typical price
	Eggplant, 1 lb$1.99/lb typical	1 lb	$1.99Typical price
	Bell peppers, 0.75 lb$2.49/lb typical	0.75 lb	$1.87Typical price
	Onions, 0.8 lb$1.29/lb typical	0.8 lb	$1.03Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Fresh tomatoes, 1.25 lb$1.99/lb typical	1.25 lb	$2.49Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.14Typical price
Total for the servings shown		$9.66

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

150 minstart to table
Involveddifficulty
4servings as written
$$typical cost tier

French Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes

Typical price

$2.42 per serving$9.66 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb zucchini
1 lb eggplant
1 tsp salt
1 tsp olive oil
2 green peppers
2 onions
2 cloves garlic
4 tomatoes
1/8 tsp ground white pepper
5 tsp olive oil
3 tbsp parsley

Steps

Heat the oven to 375 F and oil a 9-by-13-inch baking dish with 1 teaspoon olive oil.
Slice the zucchini, eggplant, peppers, onions, and tomatoes into thin pieces, then mince the garlic.
Layer the vegetables, garlic, salt, white pepper, and remaining olive oil in the dish, finishing with tomatoes.
Cover the dish and bake for 90 minutes, then uncover and bake for 20 minutes until the vegetables are tender.
Rest the ratatouille for 10 minutes, then scatter parsley over it before serving.