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Taro Root Ratatouille

1 hr
20 min prep
40 min cook

Serves 6

21gCarbs
10gFat
3gProtein

Ingredients

  • 4 cups Zucchini, diced into chunks
  • 2 cups Red bell peppers, large dice
  • 10 oz Grape or San Marzano tomatoes, washed and left whole
  • 2 cups Taro root, peeled, washed and diced, approximately 2 taro roots
  • 1 cup White onions, medium dice
  • 5 cloves Garlic, chopped
  • 1/4 cup Extra virgin olive oil
  • 1/2 cup Fresh basil, roughly chopped and loosely packed
  • 1 tbsp Fresh thyme, leaves only, chopped
  • 1 tbsp Tomato paste
  • 2 tsp Dried marjoram

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  • Item, Fresh Zucchini Squash. Quantity: 3 eachs. Price: $1.95.
    Fresh Zucchini Squash
    4 cups needed

    $1.95

    $0.65 / each

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  • Item, Fresh Red Bell Pepper. Quantity: 1 each. Price: $1.54.
    Fresh Red Bell Pepper
    2 cups needed

    $1.54

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  • Item, Fresh Roma Tomato. Quantity: 3 eachs. Price: $0.81.
    Fresh Roma Tomato
    10 oz needed

    $0.81

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  • Item, Fresh White Onion. Quantity: 1 each. Price: $0.63.
    Fresh White Onion
    1 cup needed

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    $0.83

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  • Item, Fresh Garlic. Quantity: 1 each. Price: $0.71.
    Fresh Garlic
    5 cloves needed

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  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
    H-E-B Extra Virgin Olive Oil
    1/4 cup needed

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  • Item, Fresh Basil. Quantity: 1 each. Price: $2.06.
    Fresh Basil
    1/2 cup needed

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  • Item, Fresh Thyme. Quantity: 1 each. Price: $2.06.
    Fresh Thyme
    1 tbsp needed

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  • Item, H-E-B Tomato Paste. Quantity: 1 each. Price: $0.89.
    H-E-B Tomato Paste
    1 tbsp needed

    $0.89

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  • Item, H-E-B Ground Marjoram. Quantity: 1 each. Price: $2.58.
    H-E-B Ground Marjoram
    2 tsp needed

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  • Fresh Small Taro Root

    2 cups needed

Instructions

  1. Preheat oven to 375ºF.
  2. In a large bowl combine zucchini, peppers, tomatoes, taro root, onions, garlic, olive oil, basil, thyme, tomato paste, marjoram and a generous pinch of salt and pepper.
  3. Toss to coat until all ingredients are well combined. Pour into a 2 to 3 quart oven-safe casserole dish.
  4. Bake for 30 to 40 minutes or until veggies are nicely roasted and caramelized. Allow to cool before serving. Season to taste as needed.

Nutrition

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories
    170
  • % Daily Value*
  • Total Fat
    • 10g
    • 15%
  • Saturated Fat
    • 1.5g
    • 8%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 40mg
    • 2%
  • Total Carbohydrate
    • 21g
    • 7%
  • Dietary Fiber
    • 5g
  • Sugars
    • 7g
  • Protein
    • 3g
  • Vitamin C
    • 150%
  • Calcium
    • 6%
  • Iron
    • 8%
  • Vitamin A
    • 50%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.