Rustic Ratatouille
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Zucchini
- 2 cups Eggplant
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 ⅔ cups Tomatoes
- 1 Red onion
- 4 cloves garlic cloves
- 3 sprigs thyme (fresh)
- 6 Tbsps olive oil
- salt
- freshly ground Black pepper
- 2 Tbsps Basil (finely chopped)
Product recommendation
Freeze: yes
Preparation steps
1.
Wash and trim the zucchini and the eggplant. Wash, trim, halve and de-seed the bell peppers. Cut the prepared vegetables into small, bite-size cubes. Drop the tomatoes into boiling water for a few seconds, then immediately into cold water. Now skin the tomatoes, then quarter, de-seed and dice. Peel and finely chop the garlic and the onion. Wash the thyme, shake dry and chop.
2.
Heat 4 tablespoons of oil in a saucepan and fry the diced eggplant over a medium heat for about 2 minutes, stirring continually. Add the zucchini, bell peppers, onion, garlic, thyme and the remaining oil and fry briefly.
3.
Now add the tomatoes and season the vegetables to taste with salt and pepper. Cover and simmer over a low heat for about 15 minutes, stirring occasionally. Season with salt and pepper and mix in the basil.
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