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Skillet Ratatouille with Potatoes

Loads of good-for-you vegetables and not a gram of added fat — really tasty and filling. This delicious, hearty, easy version of ratatouille is especially good alongside boiled or steamed chicken or turkey.

MelindochkaAuthor avatar
Recipe author
Ratatouille with potatoes on frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 1 g
Fats 0 % 0 g
Carbohydrates 83 % 5 g
24 kcal
GI: 80 / 20 / 0
    1. Bring about 500 ml (2 cups) of water to a boil.
    1. Wash and peel the potatoes and cut them into small cubes (1/4-1/2 inch) in bowl #1.
    1. Drop the potatoes into the boiling water and cook for 15 minutes (don't add anything else).
    1. Meanwhile, wash the zucchini and scrape out the seeds. There's no need to peel it, since young zucchini has thin, tender skin; aim for about the same amount of diced zucchini as potato. Cut the zucchini into small cubes (1/4-1/2 inch) into bowl #2, just like the potatoes.
    1. Lift the cooked potatoes out with a slotted spoon and return them to bowl #1.
    1. Drain the old water. Bring fresh water (500 ml/2 cups) to a boil, then add the zucchini and cook for 15 minutes.
    1. Meanwhile, slice the carrot into very thin rounds, then cut each round in half (and in half again if they still seem too big).
    1. Slice the onion into half-rings. Pour a splash of water into a skillet (so you're not frying on a dry pan — but no oil!) and add the onion and carrot. Sauté for about 7 minutes.
    1. Move the onion and carrot to a clean bowl. Open the jar of mushrooms; if any pieces are very large, chop them down a bit. Sauté the mushrooms in their own juices in the skillet for 3-5 minutes.
    1. From here you can keep cooking in a pot, or use a deep skillet or sauté pan — I use a sauté pan. Pour the zucchini and its water into the heated pan. Add the potatoes, the onion and carrot, the cauliflower, and the mushrooms. Simmer for 7 minutes.
    1. Press the garlic into the pan and stir well. Add the seasonings and spices, the herbs, and the chopped tomatoes.
    1. Simmer 3-7 minutes over low heat, tasting as you go — some like their vegetables softer, some firmer.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Maggi Seasoning - 59  kcal/100g
  • A mixture of ground peppers - 255  kcal/100g
  • Young zucchini - 24  kcal/100g

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