Oven ratatouille with feta

Step 1/4

• 1 onion
• 3 cloves garlic
• 1 zucchini
• 1 eggplant
• 1 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

• ½ lemon
• 3 sprigs thyme
• 3 sprigs rosemary

• citrus press

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

Step 3/4

• 800 g canned crushed tomatoes
• 2 tbsp white wine vinegar
• 5 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.