Winter ratatouille
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 309, total fat 11 G., saturated fats 2 G., proteins 5 G., carbohydrates 53 G., fiber 9 G., cholesterol 0 mg, sodium 1122 mg, sugar 6 G.
Calories 309, total fat 11 G., saturated fats 2 G., proteins 5 G., carbohydrates 53 G., fiber 9 G., cholesterol 0 mg, sodium 1122 mg, sugar 6 G.
Winter ratatouille is made with winter vegetables, including pumpkin, sweet potato, and potatoes, and topped with canned tomatoes in their own juice. Seasonal vegetables not only make the stew healthy and nutritious, but also give it a bright, sunny color that lifts the spirits on a gray day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 winter squash, seeded and cut into 2cm pieces.
- 6 small potatoes, cut into 2cm pieces.
- 1 sweet potato, cut into 2cm pieces.
- 3 tbsp. l. olive oil
- 1 finely chopped onion
- 2 cloves garlic, finely chopped
- 1 teaspoon finely chopped fresh rosemary
- 1 can (425 g) diced tomatoes
We recommend
Recipes with similar ingredients: pumpkin, sweet potato, tomatoes, blue potatoes, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Toss the pumpkin, sweet potato, and potato with 2 tablespoons of oil and season with salt and pepper. Arrange in a single layer on a large rimmed baking sheet and bake, tossing once or twice, until tender and golden brown, 15–20 minutes.
- Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the onion, garlic, rosemary, and a pinch of salt and cook, stirring, until the onion is softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until the liquid thickens slightly and the flavors meld, about 10 minutes. Transfer the ratatouille to a serving bowl.
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