Important for summer ratatouille from the oven
Cut the vegetables into similarly large pieces and spread on a large sheet so that it browns instead of frying in its own juice.
Summer Recipe
Summer ratatouille from the oven
Eggplants, zucchini, peppers and tomatoes are roasted with garlic, olive oil and herbs in the oven. Cut the vegetables into similar large pieces and spread them on a large sheet, so that it tans instead of steaming in its own juice. Feta can be rolled over in the last minutes, chickpeas make the ratatouille more filling.
Total time
1 hr 5 min
Calories
330 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Summer ratatouille from the oven step by step
Cut the vegetables into similarly large pieces and spread them on a large sheet, so that it browns instead of steaming in its own juice. Aubergine, zucchini, peppers and tomatoes are roasted with garlic, olive oil and herbs in the oven. Feta can be sprinkled over in the last minutes, chickpeas make the ratatouille more filling.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Summer Recipes
Recipe
Summer ratatouille from the oven
Eggplants, zucchini, peppers and tomatoes are roasted with garlic, olive oil and herbs in the oven. Cut the vegetables into similarly large pieces and spread on a large sheet so that it browns instead of steaming in its own juice.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Aubergine: cut into slices. Zucchini: cut into slices. Pepper: cut into strips. Tomato: cut into slices.
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2
Prepare
Aubergine, zucchini, peppers and tomatoes are roasted in the oven with garlic, olive oil and herbs.
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3
Check for doneness
Cut the vegetables into similarly large pieces and spread on a large sheet so that it browns instead of frying in its own juice.
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4
Serving
Leave the ratatouille outside the oven for ten minutes and spoon over the resulting vegetable juice. Finish with fresh herbs and serve warm or lukewarm.
Kitchen know-how
Tips for Summer ratatouille from the oven
Variations
How to adapt this recipe
Feta can be sprinkled over in the last few minutes, chickpeas make the ratatouille more filling.
Nutrition per serving
330kcal
32.0 gCarbohydrates
9.0 gProtein
19.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Summer ratatouille from the oven
Weigh the eggplant, prepare zucchini and prepare peppers separately. Start the main cooking process for summer ratatouille from the oven only afterwards.
Cut the vegetables into similarly large pieces and spread on a large sheet so that it browns instead of frying in its own juice.
Cool summer ratatouille out of the oven quickly. When reheating, note: Cut the vegetables into similarly large pieces and spread them on a large sheet, so that it tans instead of steaming in its own juice. Only heat up the rest once completely.
Feta can be sprinkled over in the last few minutes, chickpeas make the ratatouille more filling.
Keep cooking