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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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Ingredients

4 servings

1 kg
1
1
1
400 g
400 g

Potatoes (waxy)
Aubergine
Zucchini
Bell pepper (red)
Canned tomatoes
Canned chickpeas

4 TBL sp
2 TBL sp
1
2 cloves

Green pesto
Thyme
Red onion
Garlic

Make it a dinner party🎉

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

Prep

15 min

  1. Cut onion into half rings
  2. Mince garlic
  3. Cut potatoes into wedges
  4. Cut aubergine into quartered slices
  5. Cut zucchini into quartered slices
  6. Cut bell pepper into short strips
  7. Pre-heat oven to 200°C

Cook

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 at 200°C

after 10 and 20 min shortly open the oven to let the steam out (stay out of the way yourself)

Serve ratatouille with baked potatoes and add some green pesto

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