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Ratatouille

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons Flora Buttery
  • 2 red onions diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 4 medium courgettes diced
  • 1 aubergine diced
  • 4 garlic cloves chopped
  • 800 grams tinned chopped tomatoes
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • 1 Knorr Vegetable Stock Pot
  • 2 tablespoons chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

193kcal

Energy (kJ)

804kJ

Protein (g)

6.7g

Carbohydrate incl. fibre (g)

31.3g

Carbohydrate excl. fibre (g)

22.3g

Sugar (g)

17.5g

Fibre (g)

9.0g

Fat (g)

6.8g

Saturated fat (g)

1.7g

Unsaturated fat (g)

0.4g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

781mg

Salt (g)

1.95g

Vitamin A (IU)

1541IU

Vitamin C (mg)

147.0mg

Calcium (mg)

126mg

Iron (mg)

3.39mg

Potassium (mg)

1407mg

Total

774kcal

3218kJ

26.7g

125.2g

89.1g

70.1g

36.0g

27.2g

6.6g

1.8g

0.3g

1.5g

0.2g

0mg

3125mg

7.82g

6163IU

587.8mg

503mg

13.54mg

5629mg


  • 1 Melt the Flora Buttery in a medium sized saucepan. Add the onions and peppers and cook for 6-8 minutes on medium heat until the onions are soft but not browned.
  • 2 Add the courgettes, aubergine and garlic and cook for 5 minutes on medium heat until the vegetables start to soften. Add the canned tomatoes, bay leaf, balsamic vinegar and Knorr Vegetable Stock Pot. Bring to the boil, stirring occasionally. Reduce heat and simmer gently for 30-40 minutes until the vegetables are tender. Sprinkle with parsley to serve.