Monday, 11 September 2017

Baked Ratatouille

Baked Ratatouille

Quantity : 4 servings
Preparation : 10 min Cooking : 1 h 30 min
150 calories/serving

1Spanish onions, cut into 2 cm pieces300 g
2carrots, cut into 2 cm pieces200 g
2zucchini, cut into 2 cm pieces240 g
1aubergines / eggplants, small size, cut into 2 cm pieces170 g
1yellow or red sweet peppers, cut into 2 cm pieces200 g
3 tbspolive oil45 mL
3 clovesgarlic, pressed or minced
1 1/2 cupcanned tomatoes (diced)380 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

Choose a baking dish in which the vegetables will fit tightly.


  1. Preheat the oven to 175°C/350°F.
  2. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic.
  3. Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced tomatoes on top. Drizzle with oil, then add salt and pepper to taste.
  4. Bake in the middle of the oven 1 ½ h, until the vegetables are soft. Serve.

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