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15 min + 30 min oven

Oven Ratatouille with Potatoes

While tomato, zucchini, aubergine and bell pepper form the core of a Ratatouille, there's plenty of variation. This is an oven version with some extra protein from the chickpeas. And when we're using the oven anyway, the baked potatoes match very well.

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Zutaten

4 Portionen

1 kg
1
1
1
400 g
400 g

Kartoffeln (festkochend)
Aubergine
Zucchini
Bell pepper (red)
Tomaten aus der Dose
Kichererbsen aus der Dose

4 EL
2 EL
1
2 Zehen

Grünes Pesto
Thymian
Rote Zwiebel
Knoblauch

Make it a dinner party🎉

If you have the time, use 15g of fresh thyme and tear the leaves from the twigs.

Vorbereitung

15 min

  1. Zwiebeln in Halbringe schneiden
  2. Knoblauch fein hacken
  3. Cut potatoes into wedges
  4. Cut aubergine into quartered slices
  5. Zucchini in geviertelte Scheiben schneiden
  6. Paprika in kurze Streifen schneiden
  7. Backofen auf 200°C vorheizen

Kochen

30 min

Add canned tomatoes, garlic, thyme and chickpeas to an oven form

drain chickpeas before adding, season with salt and pepper and mix well

Add aubergine, zucchini, onion and bell pepper on top of the tomato mix

no need to mix, just sprinkle with olive oil, salt and pepper

On a separate oven tray, spread the potato slices

sprinkle with olive oil and salt

oven

Bake ratatouille and potatoes

~30 min auf 200°C

Serve ratatouille with baked potatoes and add some green pesto

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