Ratatouille with Chorizo Crumble and Grana Padano
with a green salad and Parmigiano ReggiannoCalories
:
641 kcalProtein
:
28.7g proteinTotal
:
35 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Allergens:
- Melk (inclusief lactose)
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Ei
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
- Selderij
This recipe provides 573 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
½ piece
Eggplant
1 piece
Tomato
½ piece
Courgette
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
BBQ spice rub
100 g
Passata
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
½ piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
20 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
5 g
Fresh basil
(May be present: Selderij)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2683 kJ
Calories641 kcal
Fat37 g
Saturated Fat11.5 g
Carbohydrate42.5 g
Sugar21.9 g
Dietary Fiber13.5 g
Protein28.7 g
Salt2.7 g
Potassium972.1 mg
Calcium74.6 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Garlic Press
•Casserole
•Tall-Sided Pan
•Oven Dish
•Peeler or Cheese Slicer
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Crush or mince the garlic. Cut the onion in half rings.
- Slice the bell pepper into strips.
- Dice the eggplant, tomatoes and courgette.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
- Add the bell pepper, tomato, eggplant and courgette. Fry for 3 - 5 minutes, then add the Middle Eastern-style spice mix, BBQ spice rub and some salt and pepper.
- Add the passata and let the sauce simmer for 5 - 8 minutes.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the chorizo for 2 - 3 minutes.
- Tear the ciabatta bread into small pieces and mix with the fried chorizo.
4
- Transfer the vegetables to an oven dish.
- Top with the leftover sauce, chorizo-bread mixture and the Grana Padano flakes.
- Bake the ratatouille for 15 minutes in the oven.
5
- Shave the Parmigiano Reggiano into flakes using a peeler or cheese slicer.
- In a salad bowl, mix the salad leaves with the extra virgin olive oil, balsamic vinegar (see pantry for amounts), Parmigiano flakes and some salt and pepper to taste.
- Roughly chop the basil.
6
- Serve the ratatouille on deep plates.
- Garnish with the basil.
- Serve the salad to the side.
