Oven ratatouille with feta
Difficulty
Easy 👌20
min.
Preparation
60
min.
Baking
0
min.
Resting
Ingredients
| 1 | zucchini |
| 1 | eggplant |
| 1 | bell pepper |
| 1 | onion |
| 3 cloves | garlic |
| ½ | lemon |
| 3 sprigs | thyme |
| 3 sprigs | rosemary |
| 800 g | crushed tomatoes (canned) |
| 150 g | feta |
| 2 tbsp | white wine vinegar |
| 5 tbsp | olive oil |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- oven
- cutting board
- knife
- citrus press
- ovenproof dish
Nutrition per serving
Cal
340
340
Protein
11g
11g
Fat
23g
23g
Carb
21g
21g
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 crushed tomatoes
- 2 tbsp white wine vinegar
- 5 tbsp olive oil
- 150 g feta
- salt
- pepper
- oven
- ovenproof dish
Place diced vegetables into ovenproof dish and add crushed tomatoes. Toss with white wine vinegar, olive oil, lemon juice, and herbs. Season generously with salt and pepper. Roast in preheated oven at 200°C/400°F for approx. 45 - 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.
in Berlin