(4 persons, 30 minutes) 900 ml water 1 vegetable stock…
Looking for a lighter meal that’s still packed with flavor? Savor the roasted vegetables that make Ratatouille such a comforting and simple meal to make.
IngredientsRatatouille (4 persons, 45 minutes)
- 1 can tomato sauce
- 1/2 onion, chopped
- 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
- 4 tablespoons olive oil (divided)
- 1 small eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 3 bell peppers, thinly sliced (i recommend one red, one yellow and one green)
- 1 teaspoon fresh basil leaves
- Salt and pepper to taste
PreparationPreheat oven to 190 °C.
Place a frying pan over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute.
Mix the sautéed onion and garlic with the tomato sauce and cook a few minutes until thickened.. Season with salt and pepper to taste. Get a baking dish and lightly grease with olive oil and then spread this mixture along the bottom of the dish.Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.Take the thinly sliced eggplant, zucchini and peppers and begin arranging them along the outer edge of the dish – alternating between vegetables. You’ll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake until the vegetables are tender and fully roasted, about 45 minutes. Feel free to sprinkle the top with basil leaves and parmesan cheese.