Ratatouille Rendezvous: A Flavorful and Wholesome Baked Delight with a Burst of Freshness and Zest, Featuring Tender and Juicy Veal Infused with a Medley of Colorful and Nutritious Vegetables, Perfectly Baked to Perfection for Your Child!
Ingredients
- 45 gr of tomato
- 55 gr of courgette (without seeds)
- 20 gr of pepper
- 55 gr of aubergine
- 30 gr of veal
- ½ onion
- ½ tsp of olive oil
- ½ garlic
Directions
Step 1
Immerse the tomatoes in boiling water for roughly 30 seconds, drain and immerse them in cold water. Remove the skin. Cut the tomatoes in halves and remove the seeds.
Step 2
Carefully wash the courgette and cut it into thin round slices.
Step 3
Wash the red pepper in water then remove the stalk. Cut it in half so that you can remove the seeds and the fine white skin inside. Finally, cut it into fine slices then small 1cm cubes..
Step 4
Wash the aubergine well and cut into small 1cm cubes.
Step 5
Peel the onion and only keep the white part. Wash and cut into small pieces.
Step 6
Put the garlic in the seasoning ball.
Step 7
Place the tomato in the steamer basket.
Step 8
Place the pepper in the steamer basket.
Step 9
Put the aubergine in the steamer basket.
Step 10
Place the onion in the steamer basket.
Step 11
Place the courgette in the steamer basket.
Step 12
Place the seasoning ball in the steamer basket.
Step 13
Put water in tank 3 and start cooking.
Step 14
Cut the veal into small pieces and cook in a non-stick frying pan, without fat.
Step 15
Mix all the vegetables and the veal and put them in an oven dish, and bake in the oven for 20 min at 170°C.
Step 16
Lightly drizzle the vegetables with olive oil.
Babycook Recipes: Baked Ratatouille with Veal