A combination of aubergines, tomatoes, onions, bell peppers, zucchini, carrots, and garlic slowly cooked in the oven.
The vegetables' flavour and texture are intensified compared to the «Classic Ratatouille».
1 | Spanish onions, cut into 2 cm pieces | 300 g | |
2 | carrots, cut into 2 cm pieces | 200 g | |
2 | zucchini, cut into 2 cm pieces | 260 g | |
1 | aubergines / eggplants, small size, cut into 2 cm pieces | 180 g | |
1 | yellow or red sweet peppers, cut into 2 cm pieces | 200 g | |
3 tbsp | olive oil | 45 mL | |
3 cloves | garlic, pressed or minced | ||
1 1/2 cup | canned tomatoes (diced) | 380 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Choose a baking dish in which the vegetables will fit tightly.
per 1 serving (340 g)
Amount % Daily Value |
Calories 150 |
Fat 8 g 12 % |
Saturated
1.1 g
5 % |
Cholesterol 0 mg |
Sodium 140 mg 6 % |
Carbohydrate 20 g 7 % |
Fibre 5 g 19 % |
Sugars 11 g |
Net Carbs 15 g |
Protein 3 g |
Vitamin A 98 % |
Vitamin C 176 % |
Calcium 6 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Vegetables | 3 |
Fats | 1 ½ |
The 2 ingedients I add which I strongly believe enhance the final product are: some chopped up fresh basil and 1/2-1 Tbsp of wine vingear (for a 2 serving recipe). Dump them in before baking. Also, before the last half hour of baking, crumble some feta over the top and continue baking - very divine!
Didn't change a thing. This was delicious with a warm baguette. Mmm!
I love this recipe!! My 18 month can't get enough of it! (I omit the peppers though) Easy and yummy! :p