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🍽️ Pumpkin Ratatouille

165 kcal · 30 min · 4 servings

Ingredients

• 500 g small pumpkin (1 small pumpkin)
• 2 red bell peppers
• 2 green bell peppers
• 4 tomatoes
• 2 zucchini
• 1 onion
• 1 chili pepper
• 3 garlic cloves
• 2 tbsp olive oil
• 400 ml vegetable broth
• 2 sprigs thyme
• 2 stalks basil
• salt
• pepper

Instructions

1. 1. Peel the pumpkin.
2. 2. Cut the pumpkin in half and remove the seeds.
3. 3. Cut the flesh into 1.5 cm cubes.
4. 4. Wash the bell peppers.
5. 5. Cut the peppers in half and remove the seeds and white inner membranes.
6. 6. Cut the peppers into 1.5 cm cubes as well.
7. 7. Wash the tomatoes.
8. 8. Pour hot water over the tomatoes to peel them.
9. 9. Remove the skin and cut the flesh into cubes.
10. 10. Wash the zucchini.
11. 11. Slice the zucchini into thin rounds.
12. 12. Peel the onion.
13. 13. Cut the onion into strips.
14. 14. Wash the chili pepper.
15. 15. Remove the seeds and white inner membranes of the chili.
16. 16. Cut the chili into rings.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Heat the oil in a pot.
20. 20. Sauté the garlic, chili rings, and onion strips for 1 to 2 minutes.
21. 21. Add the remaining prepared vegetables to the pot.
22. 22. Deglaze the vegetables with broth.
23. 23. Simmer the vegetables for 10 to 15 minutes over medium heat.
24. 24. Wash the thyme and basil in the meantime.
25. 25. Shake the herbs dry.
26. 26. Pluck the leaves from the stems.
27. 27. Chop the herbs.
28. 28. Add the chopped herbs to the vegetables after the cooking time.
29. 29. Season the ratatouille with salt and pepper.

Nutrition per serving

• kcal: 165
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 18 g