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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Clean and wash all the vegetables, then cut everything into slices of varying thickness
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
Cutting board
Knife
Pan
Francia
| Energy (kcal) | 21.65 |
| Carbohydrates (g) | 3.44 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 0.16 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.1 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.01 |
