65minutes, 30 of them waiting
287Calories
6gProtein
2servings
The difference between a vegetable pan and a ratatouille is patience: every vegetable goes into the pan on its own and takes on colour before everything braises together with tomato and thyme.
Ingredients
Forservings
- 250 gAubergine
- 250 gCourgette
- 200 gPeppers
- 300 gTomatoes
- 100 gOnion
- 30 gOlive oil (3 tbsp)
- 15 gTomato purée (1 tbsp)
- Garlic, thyme, basil, salt, pepper
How to make it
- Cut all the vegetables into even cubes, skin and dice the tomatoes.
- Fry the aubergine brown in a third of the oil over high heat, then take it out.
- The same with the courgette, then the pepper.
- Soften the onion and garlic in the rest of the oil, toast the tomato purée briefly, add the tomatoes and thyme.
- All the vegetables back into the pot, salt, braise over low heat for 30 minutes.
- Serve with basil, warm or cold.
One tip
It is better the next day. Cold with bread, warm with rice, or with an egg set in it.
Nutrition per serving
| Calories | 287 |
|---|---|
| Protein | 6 g |
| Fat | 16 g |
| Carbs | 29 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Vegetable tian
Beef roulades with red cabbage and boiled potatoes
Roast chicken with roasted vegetables