Ratatouille With Sweet Potato
rafael
Gente: 2
50 min

Ingredientes

4 cda
Aceite De Oliva
4 diente
Ajo
100 gramos
Almendras
100 gramos
Batata
100 gramos
Berenjena
0.5
Calabacín
160 gramos
Frijoles Pintos
2 cda
Limón
90 gramos
Puerros
1
Tomates
1.5
Zanahoria

Vea la receta en la aplicación para ver la nutrición de la receta (encuentre la aplicación a continuación).


Preparar

  1. Peel and cut your carrot and sweet potato so that they all have a similar size and shape.
  2. Wash and cut your eggplant, leeks, tomatoes and zucchini so that they all are a similar size.
  3. Finely chop your garlic.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Preheat your oven to 200°C (400°F).

Etapas para calentar

  1. Spread the Pinto Beans, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Carrot, Eggplant, Garlic, Leeks, Sweet Potato, Tomatoes and Zucchini and roast for another 30 minutes.
  2. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Últimos toques

  1. Mix carrot, eggplant, leeks, pinto beans, sweet potato, tomatoes and zucchini together in a bowl.
  2. Mix lemon together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Almonds on top.