Ratatouille Niçoise
Ratatouille Niçoise is a rustic, chunky vegetable stew from the Nice region of Provence, France. It features a vibrant medley of summer vegetables like eggplant, zucchini, bell peppers, tomatoes, and onions, slow-cooked together with garlic and herbes de Provence. Unlike the more refined, layered version, this traditional preparation celebrates the hearty, rustic textures of the vegetables.
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🍽️ Nutrition at a glance
This dish is naturally low in fat and protein, making it a light, high-fiber option rich in vitamins A and C, potassium, and antioxidants from the colorful vegetables. A typical serving ranges from 150 to 200 calories, depending on the amount of olive oil used.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 2.5 g |
| Carbs | 14 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 450 mg |
| Vitamin C | 45 mg |
| Vitamin A | 1200 IU |
| Potassium | 380 mg |
| Manganese | 0.4 mg |
| Folate | 50 mcg |
| Vitamin K | 12 mcg |
| Magnesium | 25 mg |
| Iron | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Ratatouille Niçoise is a quintessential example of Provençal 'cuisine de grand-mère' (grandmother's cooking), embodying the region's farm-to-table ethos. Nutritionally, its rainbow of vegetables provides a diverse array of phytonutrients, making it a powerhouse of plant-based health benefits.
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AI estimate may be inaccurate · Terms