You can also add sliced olives or olives to ratatouille before serving. And the sauce will perfectly complement the Provencal herbs. Here's how to make a dietary ratatouille.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables
Dish: Hot dishes / Ratatouille
Cuisine geography: French / European
Diet: Dietetic Meals / Lenten Meals / Vegetarian Meals
- Eggplant - 1 Piece
- Zucchini - 1 Piece (young)
- Bulgarian pepper - 1 Piece
- Champignons - 7-9 Pieces (fresh)
- Tomatoes - 2-3 Pieces
- Olive oil - 3 tbsp. spoons
- Lemon juice - 2 Tbsp. spoons
- Garlic - 2-3 Cloves
- Dill - Bunch
- Salt - To taste
How to make Diet Ratatouille
Prepare all the ingredients you need. Wash vegetables and mushrooms thoroughly.
Cut off the ends of the eggplant and zucchini, cut the rest into circles. Season with salt and set aside for 5-7 minutes while you prepare other ingredients.
Peel the pepper and cut into rings. Cut the mushrooms into slices and the tomatoes into slices.
Finely chop the garlic or pass through a press. Chop the dill. For the sauce, combine olive oil, lemon juice, dill and garlic.
Place vegetables and mushrooms in a baking dish, alternating between each other.
Pour sauce over everything.
Cover with foil and bake in the oven for 45 minutes at 180 degrees.
Then remove the foil and bake for another 10 minutes without it.
Ratatouille is ready! Enjoy your meal!