Ratatouille Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
117
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ripe Tomatoes
- salt
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 small, yellow Bell pepper (seeds removed, chopped)
- 1 small, red Bell pepper (seeds removed, chopped)
- 1 Zucchini (chopped)
- 1 Tbsp olive oil
- freshly ground Black pepper
- 1 Tbsp finely chopped Basil
- 1 tsp Red wine vinegar
- 4 tsps Pine nuts
- To garnish
- flat-leaf parsley
Preparation steps
1.
Heat the grill
2.
Cut a 1cm|1/2" slice off the top of each tomato. Reserve the tops. Scoop out the seeds and some of the flesh, leaving a 1cm wall of flesh.
3.
Lightly salt the inside of the tomatoes and turn them, cut sides down, on a plate lined with absorbent kitchen paper.
4.
Heat the oil in a frying pan and cook the onions over a low heat for 2-3 minutes. Add the garlic, peppers and courgettes and cook for 6-8 minutes until tender. Season to taste with salt and pepper.
5.
Remove from the heat and stir in the basil and vinegar.
6.
Spoon the ratatouille into the tomatoes. Sprinkle with pine nuts. Grill the tomatoes under a medium heat until the pine nuts are toasted and the tomatoes are softened.
7.
Replace the tops and serve immediately garnished with parsley.
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