Little Verrines of Fresh Ratatouille ~ Petites verrines a la ratatouille fraiche

Ratatouille is a traditional French dish from the region of Provence. It is a versatile dish that can be served hot or cold, and as a main course or a side dish.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Little Verrines of Fresh Ratatouille ~ Petites verrines a la ratatouille fraiche

Cooking Method: Baking, Sautéing Cuisine: French Courses: Anytime, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 200 gram Eggplant
• 200 gram Zucchini
• 150 gram Red bell pepper
• 150 gram Yellow bell pepper
• 100 gram Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 1 tablespoon Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 20 gram Fresh basil leaves

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cut the eggplant, zucchini, and bell peppers into small cubes.
3. Heat olive oil in a large pan over medium heat.
4. Add the onion and garlic, and sauté until translucent.
5. Add the eggplant, zucchini, bell peppers, tomato paste, dried oregano, dried thyme, salt, and black pepper to the pan. Cook for 10 minutes, stirring occasionally.
6. Transfer the cooked vegetables to a baking dish and bake in the preheated oven for 10 minutes.
7. Remove from the oven and let it cool.
8. Spoon the ratatouille into small verrine glasses.
9. Garnish with fresh basil leaves.
10. Serve as an appetizer or a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.