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In this post, I’ll show you a simple recipe for a classic ratatouille with lots of colorful vegetables.
Ratatouille is a classic vegetable stew that comes from Provencal cuisine. Ratatouille is particularly popular in French cuisine as an accompaniment to meat and fish dishes. I also love this classic vegetable because of its fresh variety and great color combinations. With a little sensitivity and a bit of flair when adding the spices, this vegetable dish will be a feast for the eyes as a side dish.
If you like ratatouille, I can also recommend my filled ratatouille zucchini – a great variation for children too!
Nutritional Information per serving of Ratatouille
Calories: 111- Protein: 7g- Carbs: 15g – Fat: 1g
- 1 yellow zucchini
- 1 green zucchini
- 1 red eggplant
- 1 can of chopped tomatoes
- 3 shallots
- 2 cloves of garlic
- 1 tbsp tomato paste
- Salt, pepper, sugar, herbs de Provence
- Olive oil for the pan
- some rosemary
- Step 1 Cut the zucchinis and aubergine into even, thin slices. Cut the shallots into cubes and finely chop the garlic .
- Step 2 Heat a pan with olive oil and sauté shallots and garlic in it over medium temperature. Stir in tomato paste and chopped tomatoes and season with salt, pepper, herbs de Provence and a little sugar .
- Step 3 Put the tomato and shallot mixture in a baking dish and then lay out the vegetable slices one after the other in the baking dish .
- Step 4 Lightly press the vegetable slices into the tomato mixture and sprinkle again with a little salt, pepper and fresh rosemary. Then cook in the oven for about 45 minutes at 160 degrees.