Ratatouille Niçoise

Par Recettes Diabète et bien être | 12 août 2022

Ratatouille is a must for summer menus, as a side dish at lunch or as a single dish in the evening.

If you're lucky to have a maraicher near you that offers a wide variety of seasonal vegetables, but also a store rich in fruits and vegetables like Grand Fresh, you'll be happy to prepare your ratatouille with assorted varieties of vegetables.

- 4 colors of peppers: green, yellow, red, orange, to give colors to your dish but also different tastes.

- 3 varieties of zucchini: yellow zucchini, Nice zucchini and Zéphir: this gives a more sunny ratatouille!

The trick for a good Ratatouille Nice is this rich assortment of vegetables, but also a precooking vegetables one after the other.

In this recipe I preferred to cook the bacon without their skin by grilling them to remove it (and give them a slightly smoky taste)

They have thus slightly pre-cooked, so are added after cooking the other vegetables.

The Ratatouille is even better prepared the day before then warmed up or taste cold.

Count around 8g of simple carbohydrates per piece for a dish of 6 people.

You will need to:

500 g of Tomatoes, this is medium bunch tomatoes.

4 Seasonal zucchini (Nice, yellow, zephir).

4 assorted small peppers: red/green/yellow/orange.

2 Eggplants

1 Big Red Onion

4 cloves of Garlic

1 Bouquet topped

basil and olive oil.

Preparation:

Grill the peppers on each side (oven grill or torch function) until dark and let them rest in a plastic bag.

Remove the skin, seeds and stem once they have cooled down.

Then cut into 3 cm squares

Cut the eggplants into 2/3 cm cubes and sauté for a few minutes in a sauté pan with olive oil until they color - set aside.

Cut the zucchini into 1 cm rings and sauté for a few minutes in the sauté pan with olive oil until they color - set aside.

Slice the onion coarsely and let it fry in the sauté pan with a little olive oil - add the finely chopped garlic, let it melt over low heat for a few minutes then add the tomatoes cut into 4, the bouquet garnished, the peppers and above the zucchini and eggplant that you pre-cooked. Salt and pepper.

Let it fry over medium heat for 25 minutes, stirring frequently then about 10 minutes over low heat.

Serve with a few basil leaves. [/ expand]

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