Ratatouille a la Española

Ratatouille a la Española is a vibrant twist on the classic French dish, incorporating traditional Spanish flavors with fresh vegetables and spices. This hearty vegan meal is perfect for a light lunch, bursting with colors and nutrients.

Ingredients

• Zucchini - 200 grams, diced
• Eggplant - 150 grams, diced
• Red bell pepper - 100 grams, diced
• Green bell pepper - 100 grams, diced
• Tomato - 250 grams, diced
• Onion - 100 grams, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil - 10 grams, chopped
• Fresh parsley - 10 grams, chopped

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the diced zucchini and eggplant, cooking for another 5 minutes until they start to soften.
4. Add the diced red and green bell peppers, and continue to sauté for an additional 5 minutes.
5. Incorporate the diced tomatoes, smoked paprika, salt, and black pepper into the skillet.
6. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until all the vegetables are tender and the flavors meld together.
7. Remove from heat and stir in the chopped fresh basil and parsley.
8. Serve warm as a standalone dish or alongside crusty bread.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of vegetables.
• Low in calories, making it a great option for weight management.

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