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In this post, I’ll show you a simple recipe for a classic ratatouille with lots of colorful vegetables.
Ratatouille is a classic vegetable stew that comes from Provencal cuisine. Ratatouille is particularly popular in French cuisine as an accompaniment to meat and fish dishes. I also love this classic vegetable because of its fresh variety and great color combinations. With a little sensitivity and a bit of flair when adding the spices, this vegetable dish will be a feast for the eyes as a side dish.
If you like ratatouille, I can also recommend my filled ratatouille zucchini – a great variation for children too!
Nutritional Information per serving of Ratatouille
Calories: 111- Protein: 7g- Carbs: 15g – Fat: 1g
Ratatouille
28/06/2020
: 4
: 15 min
: 45 min
: 60 min
: medium
Ingredients
- 1 yellow zucchini
- 1 green zucchini
- 1 red eggplant
- 1 can of chopped tomatoes
- 3 shallots
- 2 cloves of garlic
- 1 tbsp tomato paste
- Salt, pepper, sugar, herbs de Provence
- Olive oil for the pan
- some rosemary
Directions
- Step 1 Cut the zucchinis and aubergine into even, thin slices. Cut the shallots into cubes and finely chop the garlic .
- Step 2 Heat a pan with olive oil and sauté shallots and garlic in it over medium temperature. Stir in tomato paste and chopped tomatoes and season with salt, pepper, herbs de Provence and a little sugar .
- Step 3 Put the tomato and shallot mixture in a baking dish and then lay out the vegetable slices one after the other in the baking dish .
- Step 4 Lightly press the vegetable slices into the tomato mixture and sprinkle again with a little salt, pepper and fresh rosemary. Then cook in the oven for about 45 minutes at 160 degrees.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
