Cucumber Ratatouille with Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams Cucumber
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 500 grams Tomatoes
- 3 white onions
- 2 garlic cloves
- 1 sprig rosemary
- 6 sprigs thyme
- 3 sprigs Basil
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- 1 Mozzarella
Preparation steps
Rinse and dry cucumbers, halve lengthwise, scrape seeds and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse and halve bell peppers, remove seeds and ribs and cut into 2 cm (approximately 1 inch) squares. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into wedges. Peel onions and cut into small wedges. Peel garlic. Rinse rosemary, thyme and basil, shake dry and pluck off leaves. Chop.
Heat oil in a pan and saute onions until soft. Squeeze garlic through a press and add to the pan. Add cucumbers, peppers, rosemary and thyme, saute for 3 minutes. Season with salt and pepper.
Add broth and simmer, covered, for about 10 minutes on low heat. Add tomatoes and simmer for another 10 minutes. Season with salt and pepper.
Cut mozzarella into slices and cover vegetables with cheese. Cover and let stand on hot stove until cheese has melted. Sprinkle with basil and serve.
