Plat
Ratatouille
1 h 15Pour 4Nutri-Score A€€
A
1 h 15
1 h 15Ratatouille
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 légumes5 morceaux
yellow bell pepper (diced)Fruits et légumes1 morceau
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
olive oil (for cooking and drizzling)Épicerie45 ml
tomato pasteÉpicerie30 g
dried thymeÉpices2 g
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
180kcal
- Glucides
- 16 g
- Protéines
- 3 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Poêle
Plat allant au four
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 1
Prepare the vegetable base
- Dice the onion and yellow bell pepper and mince the garlic.
- Heat part of the olive oil in a frying pan and soften the onion and pepper.
- Stir in the garlic and tomato paste and season with salt, pepper and thyme.
- Étape 2
Slice the vegetables
- Slice the eggplant, zucchini and tomatoes into thin rounds of similar thickness.
- Étape 3
Assemble the ratatouille
- Spread the vegetable base in the bottom of a baking dish.
- Arrange the eggplant, zucchini and tomato slices upright in alternating layers.
- Drizzle with olive oil and season with salt, pepper and thyme.
- Étape 4
Bake
- Cover with parchment paper and bake until the vegetables are tender.