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Judy Oliva

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Recipe of Ratatouille with Provencal Herbs
Recipe

Ratatouille with Provencal Herbs

1h
45 mins
Low
11
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French regional specialty from the city of Nice in the southeast of France and made with different vegetables. His full name is ratatouille nicoise.
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Ingredients

4 portions
  • 1 eggplant
  • 2 zucchini
  • 1 red pepper
  • 1 green bell pepper
  • 250 milliliters extra virgin olive oil
  • 1 tablespoon Herbes de Provence
  • 1 clove garlic
  • to taste parsley

Preparation

Preheat the oven to 150 ° C.
Wash and disinfect vegetables. Cut them into thin slices of no more than half a centimeter. Put the slices of eggplant to soak in water for 20 minutes.
Peel, chop garlic and parsley. In a bowl add the spoonful of Provençal herb mixture, garlic and chopped parsley. Add the 250 ml of virgin olive oil. Mix gently and let stand.
Remove the aubergines from the water. Place vertically the slices of vegetables in a refractory oven. Pour the oil on top trying to bathe all the vegetables.
Bake for 45 minutes. Remove from the oven and let cool.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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