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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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Ingredients
Directions
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Preheat the oven to 220 ºC.
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Peel the potatoes, cut into pieces and spread them over a baking sheet covered with parchment paper.
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Cut the garlic into slices.
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Divide the garlic and oregano over the potatoes and drizzle with oil. Bake the potatoes in the oven for about 50 minutes.
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Cut the chicken slices into 3 cm pieces.
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Cut the zucchini and aubergine into half slices.
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Cut the pointed peppers into long strips. Cut the shallots into pieces. Halve the tomatoes.
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Divide the zucchini, eggplant, bell pepper, shallot and tomato over a 2nd baking sheet covered with parchment paper.
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Place the chicken potatoes in between. Season with salt and pepper and drizzle with the rest of the oil.
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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.
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Remove the potatoes from the oven and place in the oven dish. Stamp very coarse with the puree rammer.
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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.
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Nutrition
545Calories
Sodium16% DV395mg
Fat35% DV23g
Protein40% DV20g
Carbs20% DV60g
Fiber32% DV8g
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