Vegetable Gratin à La Ratatouille
Vegetable gratin à la ratatouille - Vegan Mediterranean dish with vital substances
Healthy, because
Even smarter
Nutritional values
With its secondary plant compounds garlic is a natural anti-inflammatory, can alleviate gum problems. The tomatoes contained in the vegetable gratin à la ratatouille, as well as the tomato juice, score points with lycopene, an antioxidant that protects the body's cells from free radical damage.
Home-baked bread goes perfectly as a side dish to the vegetable gratin à la ratatouille. How about, for example, Hearty Protein Bread or Wholemeal Yeast Braided Bread.
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- ½ onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 3 ½ ozs Tomato juice
- 1 ¾ ozs Vegetable broth
- salt
- peppers
- 1 generous pinch Raw cane sugar
- 2 Tbsps lemon juice
- 2 Beefsteak tomato
- 2 Zucchini (yellow and green)
- 1 Eggplant
- 1 handful garden herbs (e.g. thyme, oregano)
Preparation steps
Peel, halve and dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it for 3 minutes over medium heat. Add tomato juice and broth, bring to a boil and season with salt, pepper, 1 pinch sugar and lemon juice. Pour half of the sauce into an ovenproof pan or dish.
Clean and wash the tomatoes, cut out the stalks, and cut the tomatoes into approx. 1/8th inch thin slices. Clean, wash, and cut zucchini and eggplant into equally thin slices. Season the vegetable slices with salt and pepper, arrange them alternately, and fan them out slightly in the pan.
Spread the remaining sauce over the top and bake the ratatouille in a preheated oven at 200 °C / 400 °F for approx. 35 minutes. Wash herbs, shake dry, chop finely. Remove Vegetable Gratin à la Ratatouille from the oven and sprinkle with the herbs.
