Ratatouille from tin

Name: Ratatouille from tin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Vegetable Onion; 1 green, yellow and red peppers; 2 (500 g) Courgette; 1 (250 g) Aubergine; 500 g new potatoes; 4 curly tomatoes; 200 g Olives (black and green); 4 Garlic cloves; 250 ml Olive oil; 4 Branches of rosemary; 1 collar Thyme; 1/2 bunch Oregano; 3 Bay leaves; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Vegetable Onion
1 green, yellow and red peppers
2 (500 g) Courgette
1 (250 g) Aubergine
500 g new potatoes
4 curly tomatoes
200 g Olives (black and green)
4 Garlic cloves
250 ml Olive oil
4 Branches of rosemary
1 collar Thyme
1/2 bunch Oregano
3 Bay leaves
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper

Directions

1
Peel and quarter the onion and cut into large pieces. Clean, wash and cut the peppers into large pieces. Wash and clean the zucchini and aubergines and cut them into slices about 1 cm thick.
2
Wash potatoes thoroughly, cut lengthwise into quarters. Wash tomatoes, dab dry and prick several times. Put everything on a tray. Add olives. Peel garlic. Heat olive oil, add garlic to oil.
3
Wash and clean the herbs and pluck the needles or leaves from the stems. Add herbs and bay leaf to the vegetables. Pour hot olive oil over the vegetables. Season vegetables with sea salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes.
4
Arrange the ratatouille on a plate. Serve with freshly baked country bread.