Ingredients
- 1 teaspoon olive oil
- 1 onion, halved, thinly sliced
- 1 small red capsicum, deseeded, cut into 2cm cubes
- 1 green capsicum, deseeded, cut into 2cm cubes
- 1 zucchini, cut into 2cm cubes
- 1 eggplant, cut into 2cm pieces
- 400g can chopped Italian tomatoes
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 2 teaspoons caster sugar
- 4 beef sirloin steaks, trimmed
- cooked couscous, to serve (see Notes)
Method
- Step 1Heat oil in a large non-stick saucepan over medium heat. Add onion. Cook for 2 to 3 minutes, or until soft. Add capsicum, zucchini, eggplant, tomatoes, water, vinegar, sugar, and salt and pepper. Increase heat to medium-high. Bring to the boil.
- Step 2Cook, stirring occasionally, for 20 minutes, or until vegetables are tender and sauce has thickened.
- Step 3Meanwhile, preheat a barbecue on medium-high heat. Season steaks with salt and pepper. Cook steaks for 5 to 6 minutes each side for medium, or until cooked to your liking.
- Step 4Serve steaks with ratatouille and couscous.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1562 kj
Energy
12g
Fat Total
4g
Saturated Fat
4g
Fibre
53g
Protein
124mg
Cholesterol
250.42mg
Sodium
9g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Try adding lemon juice to the water when cooking couscous, or use chicken stock instead of water. Hint: Ratatouille is ideal on its own as a vegetarian dish. Stir through a 300g can of chickpeas for final 5 minutes of cooking time. Top with basil leaves and serve with crusty bread.
- Author: Dixie Elliott
- Image credit: Mark O'Meara & Louise Lister
- Publication: Super Food Ideas
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