(4 people)
- Courgettes: 3 pieces (450 g)
- Tomatoes: 4 pieces (600 g)
- Button mushrooms: 250 g
- Young onions: 6 pieces (120 g)
- Garlic: 3 cloves
- Olive oil: 60 ml
- Salt: 10 g
- Pepper: 5 g
- Fresh thyme: 5 sprigs
- Bay leaves: 2 pieces

Total cost: €10.50
- Cost per person: €2.63
- Details of ingredient costs
- Courgettes: €1.50 (€0.38/piece)
- Tomatoes: €2.40 (€0.60/piece)
- Button mushrooms: €2.00 (€8.00/kg)
- Young onions: €1.80 (€0.30/piece)
- Garlic: €0.50 (€0.17/clove)
- Olive oil: €2.00 (€4.00/100 ml)
- Salt: €0.10
- Pepper: €0.10
- Fresh thyme: €0.60 (€0.12/slice)
- Bay leaves: €0.10

Approximate total time: 1h30 (45 min active, 45 min passive)
- 1. prepare the vegetables (15 min active)
- Wash the courgettes, tomatoes, mushrooms and spring onions
- Cut the courgettes into 5 mm thick slices
- Peel the tomatoes: slit the skin crosswise and plunge into boiling water for 30 seconds, then into iced water. Peel and dice
- Slice the mushrooms into strips
- Mince the young onions (bulbs and stems)
- Crush the garlic cloves
- 2. cooking the vegetables (30 min active, 45 min passive)
- Heat 30 ml olive oil in a large saucepan over medium heat.
- Add the spring onions and crushed garlic and sauté for 3-4 minutes until translucent.
- Stir in the courgettes and cook for 5-7 minutes until they begin to soften.
- Add the mushrooms and continue cooking for 5 minutes
- Add the diced tomatoes, thyme and bay leaves. Season with salt and pepper
- Reduce the heat, cover and simmer over a low heat for 45 minutes, stirring occasionally.

Remove the thyme sprigs and bay leaves
- Serve the ratatouille hot in soup plates
- Drizzle with olive oil before serving

Calories per portion: 150 kcal
- Protein: 3 g
- Fat: 10 g
- Carbohydrates: 12 g
- Fibre: 4 g
- Allergens: None (check product labels for any traces)

Taking anti-waste into account
- Courgette peelings can be used to make homemade vegetable stock
- The stems of young onions can be finely chopped and added to salads or soups.
- Leftover ratatouille can be used as a garnish for pasta or rice, or as a base for soup.

Team creation of technical data sheets