CCB99BC3 B292 462B B1B0 2C057CAAC9C9 3

Ratatouille
Serves 4
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219 calories
26 g
0 g
13 g
5 g
2 g
483 g
151 g
12 g
0 g
9 g
Nutrition Facts
Serving Size
483g
Servings
4
Amount Per Serving
Calories 219
Calories from Fat 110
% Daily Value *
Total Fat 13g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 151mg
6%
Total Carbohydrates 26g
9%
Dietary Fiber 10g
38%
Sugars 12g
Protein 5g
Vitamin A
42%
Vitamin C
269%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 red pepper, de-seeded and cut into 2.5cm squares
  2. 1 yellow pepper, de-seeded and cut into 2.5cm squares
  3. 1 aubergine diced
  4. 2 courgettes diced
  5. 2 large tomatoes, skinned and cut into 4 pieces
  6. 2 medium size onions, peeled and sliced
  7. 50g pitted black olives
  8. 3 tablespoons extra virgin olive oil
  9. 2 cloves of garlic chopped in half
  10. 1 bunch of basil torn (but keeping a few leaves for decoration)
  11. 1 bunch of rosemary (rinse in cold water and keep it wet)
  12. Salt and freshly milled black pepper
Instructions
  1. Preheat Oven to 220C/Fan 200/425F/Gas 7
  2. Arrange all the vegetables, olives and basil in a roasting tin. Sprinkle the garlic on top. Drizzle the olive oil and toss, making sure they all have a good coating. Season with salt and pepper. Add the bunch of wet rosemary on top.
  3. Place in the oven and cook for 30 minutes.
  4. Remove from the oven and toss the vegetables. Sprinkle a little extra oil on top, if necessary.
  5. Reduce the heat to 200C/400F/Fan180/Gas 6) and return to the oven for a further 20 minutes.
  6. Serve straight away with boiled rice or couscous to soak up the lovely juices.
Notes
  1. My tip- do not wash the pepper, as it washes away their oil and the flavour. Just wipe them with a dry cloth.
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calories
219
fat
13g
protein
5g
carbs
26g
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