Summer ratatouille from the oven as a fresh summer recipe for warm days, barbecues and light cuisine
Summer Recipe

Summer ratatouille from the oven

Roast the eggplant, zucchini, peppers and tomatoes in the oven with garlic, olive oil and herbs. Cut the vegetables into similar sized pieces and spread them on a large baking tray so that they brown instead of stewing in their own juice. Feta can be fried over it in the last few minutes, chickpeas make the ratatouille more filling.

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Total time 1 hr 5 min
Calories 330 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Summer ratatouille from the oven step by step

Cut the vegetables into similar sized pieces and place on a large baking tray so that they brown instead of stewing in their own juice. Roast the eggplant, zucchini, peppers and tomatoes in the oven with garlic, olive oil and herbs. Feta can be fried over it in the last few minutes, chickpeas make the ratatouille more filling.

Mediterranean Cuisine Vegetarian Dinners Lunch Summer Recipes

Recipe

Summer ratatouille from the oven

Roast the aubergine, zucchini, peppers and tomatoes in the oven with garlic, olive oil and herbs. Cut the vegetables into similar sized pieces and spread them on a large baking tray so that they brown instead of stewing in their own juice.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Aubergine: cut into slices. Zucchini: cut into slices. Peppers: cut into strips. Tomatoes: cut into slices.

  2. 2

    Prepare

    Roast the aubergine, zucchini, peppers and tomatoes in the oven with garlic, olive oil and herbs.

  3. 3

    Check for doneness

    Cut the vegetables into similar-sized pieces and place on a large baking tray so that they brown instead of stewing in their own juice.

  4. 4

    Serve

    Leave the ratatouille to rest 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

Important for summer ratatouille out of the oven

Cut the vegetables into similar-sized pieces and place on a large baking tray so that they brown instead of stewing in their own juice.

Variations

How to adapt this recipe

Feta can be fried over it 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 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 aubergine, prepare the courgettes and keep the peppers separate, then start the main cooking process for the summer ratatouille from the oven.

Cut the vegetables into similar-sized pieces and place on a large baking tray so that they brown instead of stewing in their own juice.

Remove the summer ratatouille from the oven and cool quickly. If you heat it again, please note: Cut the vegetables into similar-sized pieces and spread them on a large baking tray so that they brown instead of stewing in their own juice.

Feta can be fried over it in the last few minutes, chickpeas make the ratatouille more filling.

Keep cooking

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