| Type | Per person |
|---|---|
| Energy | 127 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 10 gr |
| of which sugars | 8 gr |
| Fibres | 4 gr |
| Protein | 4 gr |
| Salt | 0.44 gr |
Courgetteratouille
Main course
2 persons
10 - 20 min
With seasonal products
395gr vegetables p.p.
Ingredients
2 persons
| 2 tomatoes |
| 2 small courgettes (total approx. 500g) |
| 1 tablespoon olive oil |
| 1 clove garlic |
| 1 onion |
| 5 olives |
| 1 teaspoon Provencal herbs |
Preparation
1. Wash the courgettes and halve them lengthwise. Cut the halves into slices.
2. Clean and chop the onion and garlic.
3. Skin the tomatoes and dice the flesh.
4. Halve the olives.
5. Heat the oil and fry the onion and garlic until translucent.
6. Add the diced tomatoes, courgette, olives, some herbs and pepper to the onion. Braise the vegetables for 8-10 minutes until tender.
Menu suggestion: Delicious with stewed fish and mashed potatoes.
Source: Nutrition Centre.
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Nutritional values
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