Classic Vegetable Ratatouille

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Classic Vegetable Ratatouille
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
224
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie224 cal.(11 %)
Protein6 g(6 %)
Fat16 g(14 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E6.3 mg(53 %)
Vitamin K40 μg(67 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.6 mg(43 %)
Folate133 μg(44 %)
Pantothenic acid1 mg(17 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C165 mg(174 %)
Potassium963 mg(24 %)
Calcium77 mg(8 %)
Magnesium63 mg(21 %)
Iron2.6 mg(17 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.4 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
1 Eggplant
salt
peppers (freshly ground)
2 onions
1 red Bell pepper
1 yellow Bell pepper
2 Zucchini
2 garlic cloves
6 Tbsps olive oil
1 tsp rosemary (chopped)
2 tsps Tarragon (chopped)
1 can peeled Tomatoes (about 400 grams)
2 Tbsps Tomato paste
How healthy are the main ingredients?
Tomatoolive oilTomato pasteTarragonrosemaryEggplant

Preparation steps

1.

Rinse, trim and chop the eggplant. Season the eggplant cubes with salt and let stand for 10 minutes. Then squeeze the water out.

2.

Peel the onions and cut into rings.

3.

Rinse the bell peppers, trim, cut in halves, remove the seeds and ribs, and then cut into chunks.

4.

Rinse, trim and slice the zucchini.

5.

Peel the garlic and cut into slices.

6.

Heat the oil in a large frying pan and stir fry the vegetables in it. Add in the garlic and rosemary after about 5 minutes. Stir in the peeled tomatoes and tomato paste, season with salt and pepper, cover, and simmer on low heat for another 15 minutes. Garnish to taste with fresh tarragon leaves and serve.

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