Smarter Ratatouille Au Gratin
Colorful vegetables contain a lot of soluble fiber, which promotes healthy digestion. They contribute to a low cholesterol blood level, help reduce fat levels, and normalize sugar metabolism. The peppers cover our daily requirement of vitamin C and antioxidants, which protects our cells from free radicals.
You can easily prepare this dish the morning or day before you plan to serve it, store it in the fridge, and then just pop it in the oven when you're ready to eat.
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Zucchini
- 1 Eggplant
- salt
- 4 Bell pepper (2 red and 2 yellow)
- 2 sprigs Basil
- 2 sprigs thyme
- 2 onions
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 15 ozs Diced tomatoes (canned)
- peppers
- 1 pc Parmesan
- 3 Tbsps breadcrumbs
Preparation steps
Rinse zucchini and eggplant, wipe dry, and cut into 1/4-inch thick slices. Sprinkle with a little salt and let the vegetable slices steep 15 minutes.
Meanwhile, cut bell peppers into quarters, remove seeds and rinse.
Rinse herbs, shake dry and set aside 1 thyme sprig for garnish. Pluck leaves and chop finely.
Peel the onions and garlic and chop finely. Heat 1 teaspoon oil in a skillet. Sauté onions and garlic until translucent at medium heat for 2-4 minutes.
Add diced tomatoes and herbs, bring to a boil, season with salt and pepper and set aside.
Dry zucchini and eggplant slices. Mix with bell pepper quarters and remaining oil in a bowl. Grate Parmesan and mix with the breadcrumbs.
Heat a grill pan and grill the vegetables in slices on each side for 1 minute.
Grease baking dish if necessary. Alternately layer vegetables and tomato sauce in the dish. Bake in a preheated oven at 400°F for 25 minutes. After 15 minutes, sprinkle over cheese-crumb mixture. Garnish ratatouille with thyme.