Vegetarian paleo ratatouille — Meal
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Macros (per serving)

Fat

55%

(29 g)

Protein

8%

(10 g)

Carbs

37%

(46 g)

29 g Net,

17 g Fiber

489 Calories (per serving)

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Oven dish

Vegetable Dishes

Vegetarian paleo ratatouille

By Meal.com

All the colors on your plate will provide an instant mood boost!

Ingredients

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Tomato cubes (can)

200 g

Onion

12 piece

Garlic

2 cloves

Dried oregano

14 tsp

Chili flakes

14 tsp

Olive oil

2 Tbsp

Eggplant

1 piece

Zucchini

1 piece

Red Pimentos

1 piece

Dried thyme

1 tsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

50 min

1

Preheat the oven to 355°F and lightly grease a round or oval dish.

2

Finely chop the onion and garlic.

3

Mix the tomato cubes with garlic, onion, oregano and chilli flakes, season with salt and pepper and pour into the bottom of the oven dish.

4

Using a mandolin, cheese slicer or sharp knife, cut the eggplant, zucchini and pepper into very thin slices.

5

Put the vegetables in de schaal(make circles, starting at the edge and work inwards).

6

Drizzle the remaining olive oil on the vegetables and sprinkle thyme, salt and pepper over them.

7

Cover the baking dish with a piece of parchment paper and bake in the oven for 45 to 55 minutes.

8

Enjoy!

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Details

Allergens

Nightshade

Diet

Paleo, Keto, Vegetarian, Vegan, Sirtfood

Course

Lunch, Dinner, Side dish

Cooking equipment

Oven, Mandolin

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