Vegetable Ratatouille

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 calories
calories: 3 grams fat
calories: 0 5 grams saturated fat
calories: 10 grams carbohydrates
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calories: 4 grams protein
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