Healthy Dinner

Ratatouille with Pesto

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Ratatouille with Pesto
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 43 min.
Ready in
Calories:
287
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie287 cal.(14 %)
Protein9 g(9 %)
Fat22 g(19 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E8.3 mg(69 %)
Vitamin K38.7 μg(65 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.6 mg(43 %)
Folate129 μg(43 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C162 mg(171 %)
Potassium879 mg(22 %)
Calcium139 mg(14 %)
Magnesium81 mg(27 %)
Iron4.2 mg(28 %)
Iodine8 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.4 g
Uric acid74 mg
Cholesterol2 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
Basilalmondolive oilolive oilthymeParmesan

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.