Ratatouille Parcels

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
32%
Ratatouille Parcels
15 min.
6
148kcal

Suggestions


Welcome to a delightful culinary adventure with our Ratatouille Parcels! This vibrant dish is not only a feast for the eyes but also a celebration of fresh vegetables, making it an ideal choice for both vegetarians and vegans. With an impressive combination of eggplant, colorful bell peppers, and aromatic rosemary, each bite bursts with flavor, transporting you straight to the sun-drenched landscapes of the Mediterranean.

Perfectly measured for a quick yet delicious meal, these parcels are ready in just 15 minutes! The technique is simple yet effective: wrapping the seasoned vegetables in aluminum foil allows all the flavors to meld beautifully while retaining moisture, resulting in a tender and succulent side dish. Whether you're hosting a gathering or simply looking for a healthy snack, these Ratatouille Parcels make an excellent addition to any table.

Worried about dietary restrictions? Fear not! This recipe is gluten-free, dairy-free, and satisfies the requirements of a wide range of dietary preferences. Each serving is a mere 148 calories, making it a guilt-free delight that complements any main dish or stands proudly on its own as a light appetizer.

Join us in exploring the endless possibilities of plant-based cooking with this easy and elegant recipe that showcases the best of fresh produce. Your taste buds will thank you, and your guests will be asking for seconds!

Ingredients

  •  bay leaves 
  •  eggplant 
  • 1.8 oz ginger fresh
  •  optional: lemon organic (unwaxed)
  • 0.7 cup olive oil 
  • 0.5 cup port wine white
  •  bell pepper red
  •  rosemary 
  • servings salt and pepper 
  •  spring onion 
  •  bell pepper yellow

Equipment

  • grill
  • aluminum foil

Directions

  1. Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.
  2. Make a parcel by layering two sheets of foil.
  3. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.
  4. Cook over gentle heat for 15 minutes.
  5. From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.

Nutrition Facts

Calories148kcal
Protein7.98%
Fat34.43%
Carbs57.59%

Properties

Glycemic Index
34.08
Glycemic Load
2.44
Inflammation Score
-9
Nutrition Score
14.90999987851%

Flavonoids

Petunidin
1.33mg
Delphinidin
131.6mg
Malvidin
18.97mg
Peonidin
0.79mg
Catechin
1.97mg
Epicatechin
1.51mg
Eriodictyol
3.84mg
Hesperetin
5.02mg
Naringenin
0.1mg
Apigenin
0.02mg
Luteolin
1.02mg
Kaempferol
0.13mg
Myricetin
0.18mg
Quercetin
2.01mg

Nutrients percent of daily need

Calories:148.12kcal
7.41%
Fat:5.41g
8.33%
Saturated Fat:0.78g
4.86%
Carbohydrates:20.37g
6.79%
Net Carbohydrates:13.71g
4.99%
Sugar:9.39g
10.43%
Cholesterol:0mg
0%
Sodium:203.85mg
8.86%
Alcohol:3.06g
100%
Alcohol %:1.25%
100%
Protein:2.82g
5.64%
Vitamin C:138.4mg
167.75%
Vitamin A:1441.68IU
28.83%
Fiber:6.66g
26.64%
Vitamin K:26.74µg
25.47%
Manganese:0.51mg
25.41%
Potassium:617.37mg
17.64%
Folate:70.24µg
17.56%
Vitamin B6:0.34mg
17.17%
Vitamin E:1.87mg
12.46%
Copper:0.21mg
10.71%
Magnesium:39.35mg
9.84%
Vitamin B3:1.9mg
9.49%
Vitamin B1:0.11mg
7.29%
Vitamin B2:0.12mg
6.86%
Vitamin B5:0.68mg
6.85%
Phosphorus:66.96mg
6.7%
Iron:1.07mg
5.94%
Calcium:34.76mg
3.48%
Zinc:0.5mg
3.31%
Selenium:0.9µg
1.28%
Source:Epicurious