Plat
Ratatouille
1 h 30Pour 4Nutri-Score A€€
A
1 h 30
1 h 30Ratatouille
ce qu’il vous faut
Ingrédients
eggplant (sliced into thin rounds)Fruits et légumes1 morceau
zucchini (sliced into thin rounds)Fruits et légumes2 morceaux
tomatoes (sliced into thin rounds)Fruits et légumes6 morceaux
bell pepper (diced)Fruits et légumes1 morceau
onion (roughly chopped)Fruits et légumes1 morceau
shallots (roughly chopped)Fruits et légumes2 morceaux
garlic (roughly chopped)Fruits et légumes4 morceaux
olive oil (for roasting and cooking)Épicerie60 ml
tomato pasteÉpicerie30 g
thyme (fresh leaves)Épices3 g
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
234kcal
- Glucides
- 20 g
- Protéines
- 4 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Plat allant au four
Four
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Roast the vegetables
- Slice the eggplant, zucchini and tomatoes into thin rounds.
- Arrange them on a tray, drizzle with olive oil and season with salt and pepper.
- Roast in the oven until tender and lightly browned.
- Étape 2
Make the base sauce
- Sweat the roughly chopped onion, shallots and garlic in olive oil in a frying pan.
- Add the diced bell pepper and tomato paste and cook down.
- Season with thyme, salt and pepper.
- Étape 3
Assemble and bake
- Spread the base sauce in a baking dish.
- Layer the roasted vegetable slices on top in overlapping rows.
- Bake until bubbling and golden.