🍲 Crispy Ratatouille Pan with Vernin and Basil

Name: Crispy Ratatouille Pan with Vernin and Basil
Total time: 35 min
Yield: 4 servings
Ingredients: 250 g Zucchini; 200 g Aubergine; 150 g Bell pepper (red); 100 g Onion; 400 g Tomatoes (can); 50 ml Vernin (unsweetened grape juice); 2 EL Olive oil; 15 g Fresh basil leaves; 1 TL Salt; 0.5 TL Black pepper

380 kcal · 35 min · 4 servings

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Ingredients

250 g Zucchini
200 g Aubergine
150 g Bell pepper (red)
100 g Onion
400 g Tomatoes (can)
50 ml Vernin (unsweetened grape juice)
2 EL Olive oil
15 g Fresh basil leaves
1 TL Salt
0.5 TL Black pepper

Instructions

1. Cut zucchini, aubergine, and bell pepper into approx. 2 cm cubes.
2. Finely chop the onion.
3. Heat the olive oil in a large non-stick pan over medium heat.
4. Fry the onions for 2 minutes until translucent.
5. Add the vegetables to the pan and fry for 5 minutes while stirring.
6. Add the tomatoes from the can and pour in the vernin.
7. Season with salt and pepper.
8. Let the mixture simmer on low heat for 20 minutes until the vegetables are tender.
9. Remove the pan from the heat and fold in the basil leaves.

Nutrition per serving

kcal: 380
Protein: 8 g · Fett/Fat: 22 g · Carbs: 38 g