Friday, January 24, 2020
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Ratatouille is a tasty way to get your daily serving of vegetables.
The ingredient of Grilled Steak With Ratatouille And Garlic Toasts
- 1 1 2 tablespoons olive oil
- 8 slices crusty bread
- 2 garlic cloves halved
- 4 150g each beef rump steaks
- 1 3 cup olive oil
- 2 medium 800g eggplant cut into 3cm pieces
- 2 brown onions chopped
- 2 red capsicums cut into 3cm pieces
- 1 large zucchini halved lengthways thickly sliced
- 4 garlic cloves thinly sliced
- 400g jar napoletana pasta sauce
The Instruction of grilled steak with ratatouille and garlic toasts
- make ratatouille heat 1 1 2 tablespoons of oil in a large heavy based saucepan over medium high heat add half the eggplant cook stirring occasionally for 5 minutes until browned and just soft transfer to a large bowl repeat with 1 1 2 tablespoons of oil and remaining eggplant
- heat remaining oil in pan over medium high heat add onion cook stirring for 5 minutes until onion has softened stir in capsicum zucchini and garlic cook stirring for 1 minute or until fragrant return eggplant to pan with napoletana sauce and 1 2 cup cold water bring to the boil reduce heat to low simmer covered for 30 minutes or until vegetables are tender season
- heat barbecue chargrill on high heat drizzle steaks with 1 2 tablespoon oil rub to coat cook for 3 to 4 minutes each side for medium or until cooked to your liking
- meanwhile drizzle bread with remaining oil cook for 2 to 3 minutes each side or until lightly charred transfer to a plate rub with garlic serve with ratatouille and steaks
Nutritions of Grilled Steak With Ratatouille And Garlic Toasts
calories: 703 377 caloriescalories: 37 grams fat
calories: 8 grams saturated fat
calories: 45 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 41 grams protein
calories: 93 milligrams cholesterol
calories: 786 75 milligrams sodium
calories: https schema org
calories: nutritioninformation