Ratatouille Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- 1 Tbsp olive oil (to Brush)
- 2 red onions
- 3 garlic cloves
- 500 grams Tomatoes
- 200 grams red Bell pepper
- 1 Eggplant
- 3 Tbsps olive oil (to saute)
- 1 tsp dried herbes de Provence
- salt
- freshly ground peppers
- 30 grams pitted black Olives (halved)
- 100 grams Mozzarella
- fresh Basil (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper.
Rinse the potatoes, peel and halve or quarter depending on size. Place the potatoes on the baking sheet, brush with oil and season with salt and bake for about 20 minutes. Then turn the potatoes over and bake an additional 10 minutes. Peel the onions and cut into eighths. Peel and finely chop the garlic. Blanch the tomatoes in a pot of boiling water for 10 seconds. Remove and rinse with cold water. Peel the tomatoes and cut into wedges. Rinse the peppers, cut in half and remove the seeds and white ribs. Cut the peppers into thin strips. Rinse the eggplant, remove the stem and cut into small cubes. Heat the olive oil in a deep skillet. Add the onions and saute briefly. Add the eggplant and peppers and cook briefly. Add the herbes de Provence and season with salt and pepper. After the vegetables have cooked 3 minutes, transfer them to a baking dish with the cooked potatoes, the tomatoes and the olives and bake 10 minutes. Heat the broiler. Cut the mozzarella into slices, place on top of the vegetables and broil until the cheese has melted and the vegetables are tender, about 5 minutes. Serve in the baking dish with garnished with basil.
