15 minutes 13 to 24 months 20 minutes
Boil water in a saucepan, take two plump tomatoes, and score the base of the tomatoes (opposite side to the stem). Immerse the tomatoes in the boiling water for 30 seconds then drain them and immerse them in cold water. This way, the tomato skin can easily be removed. Cut the tomatoes into two and remove the seeds. Carefully wash the courgettes, the aubergine and the bell pepper. Cut the courgettes into small 0.5 cm cubes. Set aside in a bowl. Also cut the aubergines into 0.5 cm cubes. Set aside in a separate bowl, different from the one with the courgettes. Clean the pepper, cut open and remove the seeds and chop into 0.5 cm cubes. Set aside in a separate bowl, different from the ones with the courgettes and aubergines. Peel the onion, using only the white part, wash it and dice it. Put half a clove of garlic in the seasoning ball. Place all ingredients in the steam basket, putting the tomatoes at the bottom, then the courgettes, the peppers, the aubergine, the onion and the seasoning ball. Pour water into the tank (level 3) and start cooking. Cut the veal into small pieces and cook in a non-stick frying pan, without fat. Remove the seasoning ball. Mix all the vegetables and the veal and put them in an oven dish, and bake in the oven for 20 mins at 170°C. Lightly drizzle the vegetables with olive oil.

L’astuce cuisine

* As it is easier to find, red bell pepper can be used, but the yellow pepper makes baby’s plate more colorful.
Pour les
curieux de nutrition
As well as being pretty to look at, this dish favours the vegetables of the famous ratatouille. The advantage of making this recipe with seasonal vegetables and not frozen ones is that they contain less water. The ratatouille will have a thicker consistency, much better because you will slowly cook it in the oven. Besides, the veal, which could dry, will remain tender by absorbing the humidity of the ratatouille.
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