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Ratatouille | What's For Dinner

Ingredients

2 medianos calabacín1 mediana calabaza amarilla2 medianas berenjena japonesa4 medianos tomates Roma

Para la salsa

14 oz tomates triturados enlatados1 grande pimiento rojo, en cubos1 pequeña cebolla amarilla, en cubos3 dientes dientes de ajo, picados

Instructions

1

Precalienta el horno a 190°C. Calienta 1 cda de aceite de oliva en una sartén. Saltea la cebolla y el pimiento durante 5 minutos. Agrega el ajo, cocina 1 minuto. Incorpora los tomates triturados y la sal. Cocina a fuego lento 5 minutos, luego extiende uniformemente en el fondo de un molde redondo para hornear.

2

Corta el calabacín, la calabaza amarilla, la berenjena y los tomates Roma en rodajas de 3 mm.

Tip: Usa una mandolina si tienes una para rodajas perfectamente uniformes. La consistencia es clave para una cocción pareja.

3

Coloca las rodajas de vegetales en un patrón alternado (calabacín, berenjena, tomate, calabaza) en una espiral apretada sobre la salsa, colocando las rodajas de pie.

4

Rocía con el aceite de oliva restante, sazona con sal y pimienta, y coloca ramitas de tomillo entre los vegetales.

5

Cubre bien con papel aluminio y hornea durante 40 minutos. Retira el aluminio y hornea 10 minutos más hasta que los vegetales estén tiernos y ligeramente dorados.

6

Decora con albahaca fresca. Sirve como plato principal con pan crujiente o como guarnición.

Nutrition per Serving

180kcal

Calories

5g

Protein

24g

Carbs

9g

Fat

8g

Fiber

Watch It Being Made

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Ratatouille

Ingredients

Para la salsa

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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