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Ratatouille
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Ratatouille

1 h 30 minPara 4Nutri-Score A€€
de @two.plaid.aprons14 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • eggplant (sliced into thin rounds)Frutas y verduras1 pieza
  • zucchini (sliced into thin rounds)Frutas y verduras2 piezas
  • yellow squash (sliced into thin rounds)Frutas y verduras1 pieza
  • tomato (sliced into thin rounds)Frutas y verduras4 piezas
  • red bell pepper (diced)Frutas y verduras1 pieza
  • onion (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • olive oilDespensa45 ml
  • tomato pasteDespensa30 g
  • crushed tomatoesDespensa400 g
  • dried thymeEspecias2 g
  • saltEspecias5 g
  • black pepperEspecias2 g

por ración

Nutrición

178kcal

Carbohidratos
16 g
Proteínas
3 g
Grasas
12 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Fuente de horno
  • Mandolina
  • Horno

paso a paso

Preparación

  1. Make the sauce base

    • Heat olive oil in a frying pan and sauté the onion and bell pepper until softened.
    • Add the garlic and cook until fragrant.
    • Stir in the tomato paste, crushed tomatoes, thyme, salt and pepper, then simmer until thickened.
    Paso 1

  2. Slice the vegetables

    • Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
    Paso 2

  3. Assemble the dish

    • Spread the sauce base evenly in the baking dish.
    • Arrange the vegetable slices in alternating, overlapping layers over the sauce.
    Paso 3

  4. Bake

    • Drizzle with olive oil and season with salt and pepper.
    • Bake until the vegetables are tender and lightly browned.
    Paso 4

  5. Serve

    • Let the ratatouille rest briefly, then serve warm.
    Paso 5
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