저녁보통

Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 1 large yellow onion; 4 cloves garlic; 1 medium eggplant; 2 zucchini; 1 red bell pepper; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 3 1/2 cups canned low-sodium tomatoes; 1 lemon; 1/4 cup chopped fresh basil leaves

Simmer eggplant, zucchini, red peppers, and tomatoes with onion, garlic, and seasonings for a delicious flavor in this classic dish.

1 h 40 min8 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 cup

칼로리

단백질

13g

탄수화물

지방

식이섬유

당류

16mg

나트륨

포화지방 0 g · 콜레스테롤 0 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

vegetable oil
1 tablespoon
yellow onion
1 large · peeled and chopped into 1/4 inch pieces
garlic
4 cloves · peeled and minced
eggplant
1 medium · peeled and diced into 1/4-1/2 inch pieces
zucchini
2 · diced into 1/4-1/2 inch pieces or use 2 cups of frozen zucchini
red bell pepper
1 · cored, seeded, and diced into 1/4 inch pieces
dried basil
1 teaspoon
dried oregano
1/2 teaspoon
canned low-sodium tomatoes
3 1/2 cups · including the juice or fresh tomato
lemon
1 · quartered
chopped fresh basil leaves
1/4 cup

조리법

1
Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.
2
Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
3
Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.

출처: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion

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