Difficulty: Easy
Time: 20 min. preparation time, 60 min. baking time
Nutrition: Calories ca 340 / Protein 11g / Carbohydr. 21g / Fat 23g
Ingredients (4 servings)
| 1 | onion |
| 3 cloves | garlic |
| 1 | zucchini |
| 1 | eggplant |
| 1 | bell pepper |
| 0.5 | lemon |
| 3 sprigs | thyme |
| 3 sprigs | rosemary |
| 400 g | crushed tomatoes (canned) |
| 2 tbsp | white wine vinegar |
| 150 g | feta |
| 5 tbsp | olive oil |
| salt | |
| pepper |
Utensils
oven, ovenproof dish, citrus press (optional), cutting board, knife
Wine Tip
Auxerrois, dry, 2012
Wines made from the Auxerrois grape are low in acidity and go especially well with vegetarian dishes, such as this ratatouille. The ideal serving temperature is 8 – 10°C/46 – 50°F.
Step 1
Preheat the oven to 200°C/400°F. Finely chop onions and garlic. Dice zucchini, eggplant, and bell pepper.
oven, cutting board, knife
1 onion / 3 cloves garlic / 1 zucchini / 1 eggplant / 1 bell pepper
Step 2
Juice the lemon. Pick thyme and rosemary leaves from sprigs.
citrus press
0.5 lemon / 3 sprigs thyme / 3 sprigs rosemary
Step 3
Place diced vegetables into ovenproof dish and add crushed tomatoes. Toss with white wine vinegar, olive oil, lemon juice, and herbs. Season generously with salt and pepper.
ovenproof dish
800 g crushed tomatoes / 2 tbsp white wine vinegar / 5 tbsp olive oil / salt / pepper
Step 4
Now, roast in preheated oven at 200°C/400°F for approx. 45 – 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.
oven
150 g feta
Dining and Cooking