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Southern Italian Ratatouille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2731
Energy (kCal)122.6538
Carbohydrates (g)27.0733
Total fats (g)1.1099
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes. | 2. Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours. | 3. Stir though spinach one handful at a time until wilted. | 4. Add olives, and leave to heat through 20 minutes. | 5. Serve! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 3 1/2 tablespoons - - - -
    leek 1/2 cup sliced 27.145 6.2968 0.6675 0.1335
    salt - - - -
    pepper ground - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    thyme 1 tablespoon chopped 2.424 0.5868 0.1334 0.0403
    red bell pepper 1/4 cup - - - -
    green zucchini 2 diced - - - -
    tomato 2 cans chopped 80.4198 17.3796 3.9316 0.8936
    baby spinach 1 packet - - - -
    black olive 100 sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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