Roasted oven ratatouille

Name: Roasted oven ratatouille
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Peppers (e.g. green, yellow and red); 2 medium zucchini; 3 medium-sized tomatoes; 500 g Mushrooms; 1 Onion; 1 Garlic clove; 2–3 Branches of rosemary; 6 Stem(s) Thyme; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g black olives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 Peppers (e.g. green, yellow and red)
2 medium zucchini
3 medium-sized tomatoes
500 g Mushrooms
1 Onion
1 Garlic clove
2–3 Branches of rosemary
6 Stem(s) Thyme
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g black olives

Directions

1
Clean, wash and chop the peppers, zucchini and tomatoes. Clean, wash and halve the mushrooms. Peel onion and garlic, chop roughly. Wash, pluck and chop rosemary and thyme.
2
Mix all the vegetables, mushrooms, onions, garlic and herbs with the oil on a baking tray. Season vigorously with salt and pepper. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) at least
3
Bake for 40 minutes. Stir after about 15 minutes and add olives. Season ratatouille again with salt and pepper. A thyme-garlic cream tastes good with it.