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Ratatouille | What's For Dinner

Ingredients

2 moyennes courgettes1 moyenne courge jaune2 moyennes aubergines japonaises4 moyennes tomates Roma

Pour la sauce

14 oz tomates concassées en conserve1 gros poivron rouge, en dés1 petit oignon jaune, en dés3 gousses gousses d'ail, émincées

Instructions

1

Préchauffez le four à 190°C. Faites chauffer 1 c. à s. d'huile d'olive dans une poêle. Faites revenir l'oignon et le poivron 5 minutes. Ajoutez l'ail, cuisez 1 minute. Incorporez les tomates concassées et le sel. Laissez mijoter 5 minutes, puis étalez au fond d'un plat rond allant au four.

2

Coupez les courgettes, la courge, les aubergines et les tomates Roma en rondelles de 3 mm.

Tip: Utilisez une mandoline si vous en avez une pour des tranches parfaitement régulières. L'uniformité est la clé d'une cuisson homogène.

3

Disposez les rondelles de légumes en motif alterné (courgette, aubergine, tomate, courge) en spirale serrée sur la sauce, en les plaçant debout.

4

Arrosez du reste d'huile d'olive, assaisonnez de sel et poivre, et glissez les brins de thym entre les légumes.

5

Couvrez hermétiquement de papier aluminium et enfournez 40 minutes. Retirez le papier et poursuivez 10 minutes jusqu'à ce que les légumes soient tendres et légèrement dorés.

6

Garnissez de basilic frais. Servez comme plat principal avec du pain croustillant ou en accompagnement.

Nutrition per Serving

180kcal

Calories

5g

Protein

24g

Carbs

9g

Fat

8g

Fiber

Watch It Being Made

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Ratatouille

Ingredients

Pour la sauce

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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