Informations supplémentaires
35 min.
|
562 kcal
|
easy
|
|
1. Setup
Preheat the oven to 400°F. Cut the eggplant into small cubes. Thinly slice the pepper. Cut the tomatoes and onion into small wedges. Cut the olives into small pieces. Chop the oregano. Peel the garlic.
2. Cook the vegetables
In a large bowl combine the eggplant, pepper, tomatoes, onion, olives and oregano with a generous drizzle of oil, 1 tbsp. of sugar, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 22-26 minutes. Kids can place the vegetables on the baking sheet.
3. Toast the almonds
Heat a skillet over medium-high heat. Roast the almonds 3-4 minutes until colored. Remove from the pan.
4. Toast the bread
Cut the ciabatta in half lengthwise. Put on a baking sheet and bake in the oven for 8-10 minutes. Once out of the oven, rub the garlic cloves on the bread.
5. Plate your dish
Serve the ratatouille and garnish with the almonds and Parmesan. Add salt and pepper to taste. Serve with the garlic bread. Bon appétit!
0.5 unit Eggplant(s)
0.5 unit Red Onion(s)
2 unit Tomato(es)
1 unit Red Bell Pepper(s)
2 unit Ciabatta Bread
1 unit Oregano
15 g Grana Padano Cheese
30 g Slivered Almonds
15 g Black Olives
2 unit Garlic Clove(s)
What you need
sheet pan, bowl, pan
562 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
27g
42%
cholesterol
6mg
2%
fiber
15g
60%
protein
17g
saturated
4g
20%
sodium
575mg
24%
sugar
23g
trans
0g