Vegetable ratatouille is a colorful and tasty side dish, typical of Mediterranean cuisine. Made with a variety of fresh vegetables such as onion, eggplant, zucchini, red bell pepper, and tomatoes, enriched with parsley and basil, seasoned with salt, pepper, and olive oil. It is a versatile dish that can be served either hot or cold.
Clean and wash all the vegetables, then slice them into more or less thick pieces
Sauté the onion in oil and butter, add the vegetables in chunks except for the tomatoes, which will be added later, then cook over moderate heat, adjust with salt and pepper, and when almost done, add the tomatoes. Serve the ratatouille warm, sprinkled with chopped parsley and basil
Cutting Board
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Francia
| Energy (kcal) | 52.83 |
| Carbohydrates (g) | 7.48 |
| of which Sugars (g) | 7.44 |
| Fat (g) | 0.56 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 2.48 |
| Fiber (g) | 4.93 |
| Sale (g) | 0.02 |
