Ratatouille from the oven

Name: Ratatouille from the oven
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 baby onion; 3 colourful peppers (e.g. green, yellow and red); 2 zucchini, 1 small eggplant; 500 g new potatoes; 4 medium-sized tomatoes; 4 Branches of rosemary; 1 bunch/pot of thyme; 1/2 bunch/pot of oregano; 1-2 Bay leaves; 7-10 Tbsp coarse salt, pepper; 4 Garlic cloves; 10-12 TABLESPOONS Olive oil; 150 g Olives (e.g. black and green; glass)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 baby onion
3 colourful peppers (e.g. green, yellow and red)
2 zucchini, 1 small eggplant
500 g new potatoes
4 medium-sized tomatoes
4 Branches of rosemary
1 bunch/pot of thyme
1/2 bunch/pot of oregano
1-2 Bay leaves
7-10 Tbsp coarse salt, pepper
4 Garlic cloves
10-12 TABLESPOONS Olive oil
150 g Olives (e.g. black and green; glass)

Directions

1
Peel the onion. Clean and wash the peppers. Cut both into large pieces. Clean and wash the zucchini and eggplant and cut them into slices of about 1 cm thickness. Wash the potatoes thoroughly and cut them into slices. Wash tomatoes and cut them crosswise. Spread everything on the fat pan
2
Wash the herbs and remove the needles or leaves. Add to vegetables with bay leaf. Season vegetables with salt and pepper
3
Peel and coarsely chop the garlic. Heat the olive oil and toss the garlic briefly. Pour hot oil immediately over the vegetables. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes, turning the vegetables several times. Add the olives approx. 15 minutes before the end of the cooking time and cook along. Season ratatouille with salt and pepper and serve. Goes well with fresh country bread or flatbread
4
You can use olive oil more generously because of its positive effects. But: Reduce other fat suppliers (e.g. spreadable fat, sausage and cheese) so that the total calories do not increase