In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Soy-Free, Vegan
2 Servings, 620 Calories/Serving
25–40 Minutes
Ratatouille doesn’t require eggplant . . . at least that’s how we feel. This deconstructed version lets squash shine as the star, accompanied by crisp toast to sop up the juicy goodness.
Nutrition per serving
Calories 620, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 900mg (39% DV), Total Carb. 97g (35% DV), Fiber 11g (39% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Prep and cook the mixed vegetables
2
Prep and cook the squash; make the vinaigrette
3
Prep the parsley; toast the ciabatta
Serve