1-800-461-SOUP(7687)

Vegan Ratatouille

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Tip

* Can also use Campbell’s® Condensed Reduced Sodium Tomato Soup, 12 x 1.36 L (48 oz), code #18987

Total Time

95 min.

Serving & Size

5.6 oz/158.8 g

Yields

This heart-warming ratatouille casserole is a satisfying vegan dish that’s filled with crowd-pleasing Mediterranean flavours.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Olive Oil 1 cup 125  mL
4 Onions, sliced 4 cups L
4 Red Bell Peppers, sliced 4 cups L
Garlic, minced 1 cup 60  mL
Black Pepper 2 tsp 10  mL
1. To large saucepan set over medium heat, add 1/4 cup (60 mL) oil. Add onions, red peppers, garlic and 1 tsp (5 mL) black pepper; cook, stirring occasionally, for 8 to 10 minutes or until starting to soften.
Weight Measure
Campbell’s® Condensed Tomato Soup 1 can 48 oz can 1.36L
Basil Leaves, fresh OR 1 cup 250  mL
Basil, dried 2 tsp 10  mL
2. Stir in condensed tomato soup and bring to a boil. Stir in basil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 15 minutes or until flavours are married.

3. Transfer sauce to greased 20 x 12 x 2 1/2-inch (50 x 30 x 6 cm) hotel pan.
Weight Measure
6 Plum Tomatoes, thinly sliced 24 oz 680  g
1 Eggplant, thinly sliced into rounds 24 oz 680  g
2 Butternut Squash; peeled, seeded and thinly sliced into rounds 36 oz 1020  g
6 Zucchinis, thinly sliced into rounds 36 oz 1020  g
4. Arrange eggplant, squash, zucchini and tomato slices in an alternating and overlapping pattern over sauce. Drizzle with remaining oil.
Weight Measure
Dried Italian Seasoning 4 tsp 20  mL
5. Sprinkle Italian seasoning and remaining black pepper over top of casserole. Cover tightly with foil.

6. Bake in 400F (200C) oven for 35 to 45 minutes or until vegetables are tender. Remove foil and bake for 15 to 20 minutes or until vegetables are golden and internal temperature of 165F (74C) or higher is held for 15 seconds.
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