Informations supplémentaires
70 min.
|
432 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 375°F. Cut the eggplant, zucchini and tomatoes into thin slices. Chop the fresh herbs and the onion.
2. Make the sauce
Heat a drizzle of oil in a saucepan over medium-high heat. Cook the onion, sun-dried tomatoes and herbes de Provence for 3-4 minutes. Add salt and pepper. Add the canned tomatoes, half of the fresh herbs, the broth cube, 0.5 2P | 1 3P cups of water and a pinch of sugar. Bring to a boil. Reduce the heat to medium and let the sauce simmer 8-10 minutes.
3. Blend the sauce
When the sauce has reduced, put in a blender to make it homogeneous. Spread the sauce in the bottom of a baking dish or a large ovenproof skillet.
4. Prepare the ratatouille
Add the eggplant, zucchini and tomato slices to the dish, alternating them. Garnish with a drizzle of oil, salt and pepper. Cover and bake in the oven for 35-40 minutes. After the cooking time, garnish the vegetables with the Grana Padano and return to the oven uncovered for 15-20 minutes. When it's done cooking, let the dish rest for 5 minutes.
5. Cook the bread
Cut the bread in 2 or into slices, to your liking. Place on a sheet pan and brush with some olive oil. Bake in the oven for 12-15 minutes until browned.
6. Plate your dish
Garnish the ratatouille with the rest of the fresh herbs and serve with the bread. Bon appétit!
2unitTomato(es)
0.5unitEggplant(s)
1unitZucchini(s)
398mlDiced Tomatoes
1unitVegetable Broth Cube(s)
1unitFresh Parsley and Basil
30gGrana Padano Cheese
2gDried Herbes de Provence
0.5unitYellow Onion(s)
4unitSun-Dried Tomatoes
2unitCiabatta Bread
What you need
432 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
8g
12%
cholesterol
13mg
4%
fiber
17g
68%
protein
19g
saturated
3g
15%
sodium
1627mg
68%
sugar
31g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg