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Ratatouille

ingredients

servings

6

Aubergine

1 unit

Courgette

1 unit

Green peppers

1 unit

Red peppers

1 unit

Yellow peppers

1 unit

Homemade tomato sauce

2 cups

Oregano

1 spoon

Dried thyme

1 spoon

Dry parsley

1 spoon

single courses from Chile

Ratatouille

Ratatouille

vegan high in fiber high in iron source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Ratatouille

This dish of French origin is one of my favorites makes muuuucho, and the best thing is that it is not an adaptation to make it vegan, but it is vegan by essence. It is a rich and different way to cook your vegetables, it is very good to accompany different things. If you've never done it or tried it This is the time!

Ratatouille step 1

step 1

Wash and cut all the vegetables in slices (rondelle) of 1 cm approx, you can do it with a mandolin if you have (I do not have so patiently do it with the knife)

Ratatouille step 2

step 2

Add spices to the vegetables and salt

Ratatouille step 3

step 3

In a baking dish, place the pomodoro sauce in the base.

Ratatouille step 4

step 4

Preheat oven to 200 ° C

Ratatouille step 5

step 5

Then, start to assemble the Ratatuille by intercalating the vegetables mixing the colors successively until filling the source as in the photo

Ratatouille step 6

step 6

To cook the Ratatouille covered with aluminum foil, for 30 minutes at 200 ° C or until the vegetables are al dente (cooked in its point), then to remove the paper and to bake 10 minutes more to brown a little.

Ratatouille step 7

step 7

Serve hot accompanied by the sauce and the accompaniment that you prefer

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