Summer ratatouille with pork medallions
easy
30 mins
30 mins
Ingredients
- 1 medium sized aubergine (450 g)
- 1 yellow and red peppers (approx. 200 g each)
- 1 (approx. 350 g) large zucchini
- 4 medium-sized tomatoes
- 1 (approx. 250 g) Vegetable Onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 2-3 stem(s) Rosemary
- 1 package (500 ml) chunky tomatoes
- 8 Pork medallions (approx. 75 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs Bacon
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp coarse black pepper
Directions
- 1
Wash and clean the aubergine and peppers and cut them into medium-sized pieces. Wash and clean the zucchini and cut them into slices of about 5 mm thickness. Wash and clean the tomatoes and cut them into large pieces.
- 2
Peel and finely chop the onion. Peel the garlic and press it through the garlic press. Heat 1 tablespoon of oil in a saucepan and sauté the onion in it until golden brown. Wash the rosemary, dab dry and pluck off small stems.
- 3
Add rosemary and garlic and sauté. Add the prepared vegetables and chunky tomatoes and braise covered for about 15 minutes at medium heat. In the meantime wash pork medallions, pat dry and season with salt and pepper.
- 4
Wrap 1 bacon strip around each medallion. Heat 1 tablespoon of oil in a frying pan and fry the medallions in it for about 8 minutes at medium heat from all sides. Season the ratatouille with salt and cayenne pepper.
- 5
Arrange summer ratatouille with pork medallions on a plate and sprinkle with coarse black pepper. Serve with crème fraîche and baguette.
Nutrition Facts
390 kcal
18 g
16 g
42 g
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