make your own fresh and vibrant ratatouille for a wholesome vegetarian meal
The ingredient of Vegetable Ratatouille
- 2 teaspoons olive oil
- 3 zucchini ends trimmed halved lengthways thinly sliced
- 3 lebanese eggplants ends trimmed halved lengthways thinly sliced
- 1 red capsicum halved deseeded finely chopped
- 1 brown onion halved thinly sliced
- 1 garlic clove crushed
- 2 x 400g cans chopped tomatoes
- 2 tablespoons tomato paste
- 100g green beans topped coarsely chopped
- 1 4 cup finely shredded fresh basil
- creamy polenta to serve
The Instruction of vegetable ratatouille
- heat the oil in a large deep frying pan over medium heat add the zucchini eggplant capsicum onion and garlic and cook stirring for 3 minutes or until onion softens
- reduce heat to low add the tomato and tomato paste and cook uncovered stirring occasionally for 15 minutes or until mixture thickens slightly
- add the beans and cook for 5 minutes or until beans are bright green and tender crisp remove from heat and stir through the basil
- divide the lemon thyme polenta among serving plates top with the vegetable ratatouille and serve immediately
Nutritions of Vegetable Ratatouille
calories: 23 9 caloriescalories: 3 grams fat
calories: 0 5 grams saturated fat
calories: 10 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
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