Ratatouille Baby Bowl
10–12 monthsStir Fry
10 minPrep
15 minCook
3Servings
EasyDifficulty
A gentle version of the Provençal classic with soft-cooked summer vegetables. Bursting with flavor and color.
Ingredients
Zucchini30g
Eggplant30g
Bell Pepper1/4
Tomato1 small
Olive Oil1 tsp
Steps
- 1Dice 30g zucchini, 30g eggplant, 1/4 bell pepper, and 1 small tomato into small pieces.
- 2Heat 1 tsp olive oil in a small pan over medium-low heat.
- 3Sauté vegetables for 12–15 minutes, stirring often, until very soft.
- 4Mash lightly with a fork to a texture suitable for your baby.
