Make your own fresh and vibrant ratatouille for a wholesome vegetarian meal.
Ingredients
- 2 teaspoons olive oil
- 3 zucchini, ends trimmed, halved lengthways, thinly sliced
- 3 Lebanese eggplants, ends trimmed, halved lengthways, thinly sliced
- 1 red capsicum, halved, deseeded, finely chopped
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, crushed
- 2 x 400g cans chopped tomatoes
- 2 tablespoons tomato paste
- 100g green beans, topped, coarsely chopped
- 1/4 cup finely shredded fresh basil
- Creamy polenta, to serve
Method
- Step 1Heat the oil in a large, deep frying pan over medium heat. Add the zucchini, eggplant, capsicum, onion and garlic and cook, stirring, for 3 minutes or until onion softens.
- Step 2Reduce heat to low. Add the tomato and tomato paste and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens slightly.
- Step 3Add the beans and cook for 5 minutes or until beans are bright green and tender crisp. Remove from heat and stir through the basil.
- Step 4Divide the lemon & thyme polenta among serving plates. Top with the vegetable ratatouille and serve immediately.
- High carb
- High protein
- Low fat
- Low kilojoule
- Lower gi
- Vegan
- Vegetarian
Nutrition
100 kj
Energy
3g
Fat Total
0.5g
Saturated Fat
6g
Fibre
4g
Protein
10g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Steve Brown
- Publication: Australian Good Taste
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