Braised garden vegetables à la Ratatouille

Name: Braised garden vegetables à la Ratatouille
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g new potatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 2 fresh garlic bulbs; 500 g small carrots; 300 g Cutting beans; 1 Courgette; 500 g Vine tomatoes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g new potatoes
3 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
2 fresh garlic bulbs
500 g small carrots
300 g Cutting beans
1 Courgette
500 g Vine tomatoes

Directions

1
Wash the potatoes thoroughly. Coat baking tray with 1 tablespoon of oil, spread potatoes on the tray, season with sea salt. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 50 minutes.
2
Halve the garlic and add it to the potatoes. Peel and clean the carrots and cut them into halves or thirds, depending on their size. Wash, clean and chop the beans. After 15 minutes add carrots and beans to the potatoes.
3
Wash, clean and slice the zucchini. Wash, clean and quarter the tomatoes. Spread the zucchini and tomatoes on the tray 25 minutes before the end of cooking time. Season with salt and sprinkle with remaining oil.
4
Arrange the finished vegetables on plates.