Vegetable Ratatouille
This homemade recipe for vegetable ratatouille is an absolutely delicious dish roasted with layers of seasonal vegetables such as onion, peppers, and zucchini.
The oil flavored with garlic and oregano, crushed tomatoes, and slow roasting make it a delight.
Ingredients: zucchini, tomato, onion, green pepper, red pepper, sunflower oil (6.5%), salt, garlic, acidifier: citric acid.
Nutritional information: Per 100g
| Energy value | 84 Kcal / 347 Kj |
| Fats | 6.6 g |
| of which saturated | 0.6 g |
| Carbohydrates | 4.5 g |
| of which sugars | 2.8 g |
| Dietary fiber | 1.1 g |
| Salt | 1.1 g |
| Proteins | 1 g |
Allergens: NO
Preparation of the vegetable ratatouille
- Wash the vegetables. Chop them into "brunoise" (small cubes) of similar size. The garlic clove should be finely chopped. In a pot or a high skillet, pour a layer of extra virgin olive oil and heat. When it gets hot, add the onion and sauté. Next, add the garlic and peppers. Mix well.
- Season to taste, and add a good splash of white wine. At this point, cover the pot, reduce to low heat, and cook for 30 minutes.
- The next step is to add the zucchini. Mix again, cover, and continue cooking for another 20 minutes. On low heat, but with a continuous "simmer" sound. The diced tomatoes should be blended, and then added to the rest of the vegetables.
- Mix, adjust the salt if necessary, and let cook for another 20 minutes (with the pot covered). After the time is up, you will have a delicious vegetable ratatouille ready. I assure you that this summer you will find plenty of ideas to eat a bit healthier at home.
A simple ratatouille accompanied by fried eggs will become a star dish. Pair it with good artisan bread, and the feast at the table will be complete. Often, the simplest things are the most delicious.
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