Ratatouille of zucchini and pepper
with creamy mascarpone polenta
A rustic spin on a classic French ratatouille, this comfort meal has zucchini, tomato, bell pepper and onion cooked in olive oil with roasted garlic, then mixed with rosemary, parsley and basil. It's topped with toasted sunflower seeds, for an added crunch, and paired with a rich and creamy white corn polenta, with added mascarpone cheese for richness.
Vegetable mix with polenta
This meal contains 225 grams of vegetables.
Ingredients: 62% ratatouille (27% zucchini, 26% tomato, 16% onion, 15% bell pepper, tomato puree three times concentrated, 4% fennel, spices, olive oil, herbs, sea salt, corn starch), 34% polenta ( Water, MILK POWDER, 12% Corn meal flour, Parmesan cheese (MILK), mascarpone (MILK), butter (MILK), sea salt, chives), sunflower seeds, agave syrup, olive oil, spices, coconut oil, salt, sea salt, smoke aroma, lactic acid bacteria.
Nutritional value per serving
Ingredients in this meal
Allergens: MilkZucchini
Measurement:
Tomato
Measurement:
Onion
Measurement:
Bell pepper
Measurement:
Tomato paste
Measurement:
Fennel
Measurement:
Polenta
Measurement:
Parmesan
Measurement:
Mascarpone
Measurement:
Olive oil
Measurement:
Herbs
Measurement:
Microwave (800W): Remove the cardboard sleeve and pierce a few holes in the film. Place the container in the microwave and heat the meal for 3.5 minutes. Let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening.
Oven (170˚C): Preheat the oven. Remove the cardboard sleeve and pierce a few holes in the film. Place the container in a preheated oven and heat the meal for 20 minutes. Then let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening.
Nutritional value per serving
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