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Ratatouille with Polenta
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
356
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
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show all ingredients
Preparation steps
1.
For the polenta, boil the vegetable broth, sprinkle with polenta while stirring, and allow to soak at low heat for 15-20 minutes, stirring occasionally.
For the ratatouille, blanch the tomatoes, take off from the water, peel, cut into quarters and cut into cubes. Rinse, trim and cut the summer squash and eggplant into small cubes. Rinse the chickpeas and drain well. Peel the onion and garlic, and chop finely.
2.
Add the chickpeas and tomatoes, mix, and season with salt and pepper. Let simmer for 5 minutes over medium heat.
Draw the polenta from the heat, stir in the butter and season with salt, pepper and nutmeg.
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