Vegan Dinner

Ratatouille with Herbed Millet

Provence layers over Indian grains

Layered zucchini, eggplant and tomato ratatouille baked in herbed passata, served over fluffy herbed millet.

₹209 ⏱️ 60 min total · 🌶️
Add to my plan → More Vegan
Ratatouille with Herbed Millet
🔥 380 kcal 💪 10.0g protein 🌾 10.0g fiber
0

Calories

0g

Protein

0g

Carbs

0g

Fat

0g

Fiber

What's inside

Ingredients

  • Zucchini 80 g
  • Eggplant 80 g
  • Tomato 100 g
  • Tomato passata 100 ml
  • Foxtail millet 60 g
  • Herbes de Provence 1 tsp
  • Olive oil 1 tbsp

How we cook it

The method

  1. 1

    Slice thin rounds

    ⏱ 8 min

    Mandoline the vegetables into even coins.

  2. 2

    Layer the spiral

    ⏱ 8 min

    Shingle the rounds over seasoned passata.

  3. 3

    Bake covered then open

    ⏱ 35 min

    Bake covered, then uncovered to caramelise.

  4. 4

    Serve over millet

    ⏱ 2 min

    Spoon over herbed millet with the pan juices.

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