Ratatouille
INGRÉDIENTS
- 2-3 Tbsp canola oil 30-45 mL
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 small eggplant, cut into 1" pieces
- 1 small zucchini, cut into1" pieces
- 1 red pepper, cut into 1" pieces
- 1 yellow pepper, cut into 1" pieces
- 1 orange pepper, cut into 1" pieces
- 2 medium tomatoes, cut into 1" pieces
- 2 Tbsp red wine vinegar 30 mL
- 3 Tbsp coarsely chopped basil 45 mL
- salt and pepper to taste
PRÉPARATION
- 1. Heat canola oil in saucepan over medium-high heat. Add onion and garlic and saute 1 minute. Add eggplant, zucchini and peppers. Saute 3 to 5 minutes longer, just until vegetables are beginning to soften. Add tomatoes. Continue to saute vegetables 3 minutes longer.
- 2. Stir in red wine vinegar, basil, salt and pepper. Spoon vegetables into serving bowl. Serve immediately.
RENDEMENT
6-8 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 120 |
| Lipides | 8 g |
| Gras saturés | 0.5 g |
| Cholestérol | 0 mg |
| Glucides | 14 g |
| Fibres | 6 g |
| Protéines | 2 g |
| Sodium | 105 mg |
