Ratatouille
Thursday, July 19, 2018. Author Mathew Kershaw
Thursday, July 19, 2018. Author Mathew Kershaw
A great vegetarian dish, especially if you are following a Mediterranean diet. It is high in fiber and provides plenty of essential vitamins, minerals, and antioxidants. If you're not a vegetarian, enjoy this as a side dish with lamb, venison, or game birds like pheasant or duck.
4 Servings
2 aubergines/eggplants (diced)
2 zucchinis/courgettes (diced)
3 bell peppers (sliced)
400g tinned tomatoes
3 onions (diced)
4 garlic cloves
2 Tbsp basil
2 Tbsp thyme
1 Tbsp black pepper
1/2 Tbsp lemon zest
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp rosemary
1. Heat the oil in a pan and add the eggplant, zucchini and peppers. Cook until softened, and then set aside in a bowl.
2. Add the onions, garlic, and herbs; frying until softened.
3. Add the cooked vegetables back into the pan, along with the tinned tomatoes and mix well. Add in the balsamic vinegar.
4. Simmer for 30-35 minutes.
5. Finish with some lemon zest and a sprinkle of basil
Calories: 260 kcals
Protein: 7g (11% of total energy)
Carbs: 40g (62%)
Fats: 8g 27%
3 Easy Ways You Can Get Started
Discover which plan best fits your needs by answering a couple of questions.