French · Lunch, Dinner
Ratatouille with rice
Slow-stewed Provençal vegetables in a garlicky tomato sauce, served over rice.
- Calories
- 489 kcal
- Protein
- 12 g
- Carbs
- 83 g
- Fat
- 12 g
- Prep
- 10 min
- Cook
- 35 min
Per serving, for one person.
Ingredients
- 150 g Aubergine
- ¾ courgette Courgette
- ¾ pepper Bell peppers
- 1¾ tomatos Tomatoes
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- 1 tsp Dried thyme
- 5 g Basil
- 60 g Basmati rice
- ¼ tsp Salt
Method
- Simmer the rice in twice its volume of water for 12 minutes until tender.
- Warm the oil and cook the onion for 6 minutes until soft, then add the garlic, eggplant and pepper and cook for 8 minutes.
- Add the zucchini, tomato and thyme, cover and simmer for 15 minutes until all the vegetables are meltingly soft.
- Season, scatter with basil and serve over the rice.
More French recipes
- Vegan buckwheat pancakes336 kcal · 12 g protein
- Classic French toast451 kcal · 22 g protein
- Tuna nicoise without the potatoes520 kcal · 42 g protein
- Chicken in mushroom cream526 kcal · 36 g protein
- French lentil salad460 kcal · 24 g protein
- Salade Niçoise467 kcal · 41 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein