Basic ratatouille (fine dining)
90 min

Allergens:
Ingredients for 5 portions
Calculate portions
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
g
Proteins
14.14
g
Lipids
8.67
g
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.
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