Ratatouille with Cheesy Topping
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 843 mg | (21 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Zucchini
- 2 Eggplant
- 1 red Bell pepper
- 1 yellow Bell pepper
- 4 Tomatoes
- 1 onion
- 2 garlic cloves
- 3 sprigs thyme
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- salt
- peppers
- 4 slices Whole Grain Toast (120 grams) (approximately 4 ounces)
- 60 grams Cheese (such as Gruyère)
Preparation steps
Rinse and chop the zucchini and eggplant. Rinse the peppers, cut in half, remove seeds and pith and cut into small cubes.
Blanch the tomatoes in boiling water, peel, quarter, core and cut into small cubes.
Peel the onion and garlic and chop finely. Rinse the thyme, shake dry and pluck off the leaves.
Heat the oil in a pan and sauté the eggplant over medium heat, stirring, for about 2 minutes. Add the zucchini, peppers, onion, garlic and thyme and mix well. Pour in the wine, cover and simmer for about 5 minutes.
Add the tomatoes and season with salt and pepper. Transfer the ratatouille to individual ramekins.
Remove the crusts from the toast then crumble the insides into small pieces and sprinkle over the ratatouille. Grate the cheese over the crumbled toast and bake at 200°C (approximately 350°F) until golden brown, about 15 minutes.