18
Ratatouille with provolone
5
(20)
40 min
0 kcal
natalia.villar
Preparación de la receta
1
Cut and wash all the vegetables into medium or small squares (to taste).
2
In a frying pan put a little EVOO and when it is hot, first cook the leek and the red bell pepper over medium/low heat. When it is soft, add the zucchini and the eggplant.
3
Once everything is quite soft, add crushed tomato, cover and leave over medium heat for 5 minutes.
4
Put the mixture into a baking dish and place the provolone on top. Preheat the oven a little before.
5
We put it in the oven for 15 minutes at 165° (if you like the cheese more toasted on top, leave the time you consider) and serve at the table.
Ingredients
Steps
Calories
1
Cut and wash all the vegetables into medium or small squares (to taste).
2
In a frying pan put a little EVOO and when it is hot, first cook the leek and the red bell pepper over medium/low heat. When it is soft, add the zucchini and the eggplant.
3
Once everything is quite soft, add crushed tomato, cover and leave over medium heat for 5 minutes.
4
Put the mixture into a baking dish and place the provolone on top. Preheat the oven a little before.
5
We put it in the oven for 15 minutes at 165° (if you like the cheese more toasted on top, leave the time you consider) and serve at the table.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Dinner
Vegetarian
Meals
Use
Vegetables
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