Lunch · French
Provençal Ratatouille
Eggplant, zucchini and bell pepper cooked separately, then brought together — the method that keeps the vegetables from turning to mush.
- per serving
- 320 kcal
- Protein
- 7 g
- Total time
- 1 h 5 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Cut the 150 g of eggplant, the 150 g of zucchini and the 100 g of bell pepper into 1.5 cm cubes. Chop the 180 g of tomato, slice the 60 g of onion and chop the 6 g of garlic.
Heat 6 g of the 18 g of oil in a large nonstick skillet. Brown the eggplant for 7 minutes over medium heat and set aside. Add 4 g of oil and cook the zucchini for 5 minutes, then set aside.
Add 4 g of oil and cook the pepper for 5 minutes, then set aside. Sweat the onion and garlic for 3 minutes with the remaining 4 g of oil.
The full recipe is in Mizen Premium
6 more ingredients and 2 more steps are reserved for Premium members. Unlock every recipe, macros, your meal plan and shopping lists.
Unlock with PremiumRecipes written and tested in writing by the Mizen editorial team. Photos are illustrative.
