Oven ratatouille with feta

Step 1/ 4

• ½ onion
• 1½ cloves garlic
• ½ zucchini
• ½ eggplant
• ½ bell pepper

• oven
• cutting board
• knife

Preheat the oven to 200°C/400°F. Finely chop onions and garlic. Dice zucchini, eggplant, and bell pepper.

Step 2/ 4

• ¼ lemon
• 1½ sprigs thyme
• 1½ sprigs rosemary

• citrus press

Juice the lemon. Pick thyme and rosemary leaves from sprigs.

Step 3/ 4

• 400 g canned crushed tomatoes
• 1 tbsp white wine vinegar
• 2½ tbsp olive oil
• salt
• pepper

Place diced vegetables in a baking dish and add canned crushed tomatoes. Toss with white wine vinegar, olive oil, lemon juice, and herbs. Season generously with salt and pepper.

Step 4/ 4

• 75 g feta cheese

Transfer to a preheated oven at 200°C/400°F and let roast for approx. 45 - 60 min., or until tender and cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread. Enjoy!

Enjoy your meal!