Basic ratatouille (fine dining)

90 min

Suitable for vegetarians

Type of dish: Vegetables

Temperature: Hot

Cuisine type: Basque cuisine

Allergens:

Ingredients for 5 portions Calculate portions

Onion 0.8 kg

Tomato 0.4 kg

Courgette 0.8 kg

Green pepper 0.7 kg

Eggs 5.0 ud

Loaf bread 0.05 ud

Elaboration

Dice the onion and fry to soften.
Fry the green peppers, cool them in iced-water to make them easier to peel and dice.
Roast the red peppers at 180 ºC. Cover and leave to cool. Once cooked peel and dice.
Cut the courgette like the peppers and fry to soften.
Scald the tomato, take out the seeds, dice and sauté.
All the vegetables can be cooked separately or together.

Nutritional information (1 portion)

Energy

222.32

kcal

Carbohydrates

21.97

Proteins

14.14

Lipids

8.67

Fiber 5.54 g

Saturates 2.3 g

Monounsaturated fatty acids 2.45 g

Polyunsaturated fatty acids 1.37 g

Cholesterol 229.68 mg

Calcium 292.94 mg

Iron 5.21 mg

Zinc 1.28 mg

Vitamin A 158.37 ug

Vitamin C 213.03 g

Folic acid 126.43 ug

Salt (Sodium) 114.84 mg

Sugars 15.97 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.