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Ratatouille oven stew
 
 
6 ServingsPTM150 min

Ratatouille oven stew


French dish with potatoes, garlic, oregano, chicken sauce, eggplant, zucchini, sweet pointed peppers, shallots, tomatoes and Cheddat Tophat.

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Directions

  1. Preheat the oven to 220 ºC.
  2. Peel the potatoes, cut into pieces and spread them over a baking sheet covered with parchment paper.
  3. Cut the garlic into slices.
  4. Divide the garlic and oregano over the potatoes and drizzle with oil. Bake the potatoes in the oven for about 50 minutes.
  5. Cut the chicken slices into 3 cm pieces.
  6. Cut the zucchini and aubergine into half slices.
  7. Cut the pointed peppers into long strips. Cut the shallots into pieces. Halve the tomatoes.
  8. Divide the zucchini, eggplant, bell pepper, shallot and tomato over a 2nd baking sheet covered with parchment paper.
  9. Place the chicken potatoes in between. Season with salt and pepper and drizzle with the rest of the oil.
  10. Place the vegetables in the oven after about 25 minutes. Lower the temperature to 200 ° C and cook the vegetables and potatoes for about 25 minutes.
  11. Remove the potatoes from the oven and place in the oven dish. Stamp very coarse with the puree rammer.
  12. Scoop the vegetables and the meat through. Season with salt and pepper and sprinkle with the cheese. Put in the oven for about 10 minutes.


Nutrition

545Calories
Sodium16% DV395mg
Fat35% DV23g
Protein40% DV20g
Carbs20% DV60g
Fiber32% DV8g

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