Ratatouille with Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the pesto
- 2 handfuls Basil
- 2 Tbsps almonds (toasted)
- 1 garlic clove
- 4 Tbsps olive oil
- 1 Tbsp grated Parmesan
- salt
- freshly ground peppers
- 1 splash lemon juice
- For the Ratatouille
- 1 Eggplant
- 2 Zucchini
- 2 Bell pepper (red and yellow)
- 1 onion
- 1 garlic clove
- 4 Tomatoes
- 2 Tbsps olive oil
- Sea salt
- freshly ground peppers
- 1 handful thyme
Preparation steps
For the pesto, rinse the basil, shake dry and pluck the leaves. Puree the basil leaves with the almonds and peeled garlic in a blender finely. Pour in the oil gradually and mix to a creamy mixture. Stir in the Parmesan and lemon juice, and season with salt and pepper.
For the ratatouille, rinse and peel the eggplant, zucchini and bell peppers, and cut in small cubes. Peel the onion and garlic, and finely chop. Rinse the tomatoes, cut out the stalks and dice.
Heat oil in a pan and saute the onions and the garlic in it. Add the eggplant and bell peppers, and saute for 1-2 minutes. Add the zucchini and tomato, and season with salt and pepper. Rinse the thyme, add a few stems to the vegetables and allow to stand for 3-4 minutes until soft. If necessary, pour in a little water.
Pluck the leaves from the remaining thyme. Season the ratatouille with salt and pepper, and serve sprinkled with the fresh thyme. Serve with pesto and at choice with white bread.
