Ratatouille and herb croutons

Name: Ratatouille and herb croutons
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 red and 1 yellow pepper; 2 small zucchini; 1 Aubergine; 2 Onions; 6 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes with juice; 200 ml Vegetable broth; 1 TABLESPOON dried herbs of Provence; 7-10 Tbsp salt, pepper; 7-10 Tbsp For the herb croutons:; 4 discs Toast; 1⁄2 Federation Parsley; 1 Garlic clove; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 2 TABLESPOONS Olive oil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 red and 1 yellow pepper
2 small zucchini
1 Aubergine
2 Onions
6 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes with juice
200 ml Vegetable broth
1 TABLESPOON dried herbs of Provence
7-10 Tbsp salt, pepper
7-10 Tbsp For the herb croutons:
4 discs Toast
1⁄2 Federation Parsley
1 Garlic clove
7-10 Tbsp grated rind of 1⁄2 organic lemon
2 TABLESPOONS Olive oil

Directions

1
For the ratatouille, clean and wash or peel the peppers, zucchini, eggplant and onions and cut them into 1-2 cm pieces. Heat 3 tablespoons of olive oil in a large pot, fry the aubergine in it until golden brown, turning it over and taking it out.
2
Put 3 tablespoons of olive oil into the hot pot, sauté the rest of the vegetables in it. Peel 2 cloves of garlic and press them in. Add can of tomatoes with juice. Add vegetable stock and dried herbs of Provence. Cover and simmer for about 20 minutes.
3
Add the aubergine and heat up again briefly. Season to taste with salt and pepper.
4
For the herb croutons, toast bread. Wash the parsley, shake dry and chop the leaves. Peel and finely chop the garlic clove. Crush the bread. Stir in parsley, grated zest of organic lemon and olive oil.
5
Season to taste with salt and pepper. Serve as a small extra topping with the ratatouille.