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Recipe by
Vegetable ratatouille is a colorful and tasty side dish, typical of Mediterranean cuisine. Prepared with a variety of fresh vegetables such as onion, eggplant, zucchini, red bell pepper, and tomatoes, enriched with parsley and basil, and seasoned with salt, pepper, and olive oil. It is a versatile dish that can be served either hot or cold.
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Step 1 of 2: Clean and wash all the vegetables, then cut everything into slices of varying thickness
Step 2 of 2: Brown the onion in oil and butter, add the vegetables in chunks except for the tomatoes, which will be added later, then cook over moderate heat, season with salt and pepper, and near the end of cooking add the tomatoes; serve the ratatouille warm, sprinkling with chopped parsley and basil
| Average values | Per serving308 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 257 kJ61 kcal | 83 kJ20 kcal |
| Fat | 0.43 g | 0.14 g |
| of which saturated fatty acids | 0.09 g | 0.03 g |
| Carbohydrates | 9.5 g | 3.09 g |
| of which sugars | 9.26 g | 3.01 g |
| Fibre | 4.21 g | 1.37 g |
| Protein | 3.41 g | 1.11 g |
| Salt | 0.03 g | 0.01 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detected
In summary: Contains nickel
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
