Ratatouille pan

Name: Ratatouille pan
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1/2 small yellow, green and red peppers (300 g); 1 (200 g) Courgette; 50 g Mushrooms; 1 Garlic cloves; 1 stem(s) Rosemary; 2 stem(s) Thyme; 1 (100 g) Tomato; 1 tsp (5 g) Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 tablespoons (10 g each) Tomato juice; 1 tablespoon (15 g) black olives with stone; 2 discs (15 g each) Baguette bread

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1/2 small yellow, green and red peppers (300 g)
1 (200 g) Courgette
50 g Mushrooms
1 Garlic cloves
1 stem(s) Rosemary
2 stem(s) Thyme
1 (100 g) Tomato
1 tsp (5 g) Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 tablespoons (10 g each) Tomato juice
1 tablespoon (15 g) black olives with stone
2 discs (15 g each) Baguette bread

Directions

1
Clean, wash and cut the peppers into pieces. Wash, clean and slice the zucchini. Clean, wash and halve the mushrooms. Peel garlic, halve or cut in three.
2
Wash herbs, shake dry and pluck smaller. Wash the tomato, rub dry and chop finely. Heat oil in a large coated pan. Fry peppers, garlic, slices of zucchini, rosemary and mushrooms for about 4 minutes while turning.
3
Season with salt and pepper. Add thyme, tomato juice and cubes and olives. Fry again for about 1 minute and season with salt and pepper.